Cauliflower, you sexy beast

Red Lentil, Cauliflower, and Thai Red Curry Soup

You’re looking at a full head of cauliflower. Trust me, it never looked this good. Not even when it’s roasted in the oven whole, the current en vogue style. It’s also super hip because this cauliflower and red lentil thai spiced soup is a riff on a Yotam Ottlenghi recipe from Plenty More. And you know, because I needed to post another soup recipe on this blog.

I don’t have any pithy words or cute stories that accompany this soup. We’ve just gotten home from a family ski vacation, in which we tackled two-deck rummy; managed to not injure ourselves; skied big moguls safely, albeit not artfully; and, stapled dollar bills to a wall. So coming home to this beauty after a long weekend away, a full day of work, and minimal groceries in the house is pure delight.

Thai Red Lentil and Cauliflower Soup

Inspired by Yotam Ottolenghi’s Plenty More

  • 3 tbsp cooking oil, like olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 1/2 tbsp Thai red curry paste
  • 6 cups of water
  • 1 cup red lentils
  • 1 head of cauliflower, stem removed and florets roughly chopped
  • 2 stalks of lemongrass, trimmed and lightly bashed
  • 4 kaffir lime leaves
  • 1/4 teaspoon of salt
  • Black pepper to taste
  • 1 cup coconut milk
  • Juice of one lime
  • Cilantro, coarsely chopped

In a large pot, heat the oil over medium low heat. Add the onion and cook until translucent and starting to soften, about 10 to 15 minutes. Stir in the curry paste and cook for an additional minute. Add the cauliflower. Stir to combine. Cook for 1-2 minutes.

Add the water, lentils, lemongrass, lime leaves. Sprinkle with salt and freshly ground pepper. Bring the soup to a boil. Return heat to a simmer and cook until the lentils and the cauliflower are soft, roughly 15 to 20 minutes. Remove the lemongrass and the kaffir lime leaves.

Allow the soup to cool on the stove. Puree using an immersion blender. Stir in the coconut milk and the lime juice. Serve with freshly chopped cilantro. Toasted pita bread is also a tasty accomplishment.

*If you’d like to freeze the soup, leave the coconut milk and lime juice out. Thaw your frozen soup and reheat on the stove. Then stir in the coconut milk and lime juice.

Thai Red Lentil and Cauliflower Soup

 

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6 comments
  1. This looks lovely!! I find it very amusing that “lightly bashed” is an official prep description for lemongrass. 🙂 Your photos are beautiful – especially the one at the bottom with the coconut milk perfectly drizzled on top!

    Like

  2. Katie said:

    Thanks Annie! One of my new year’s resolutions was to start learning how to use my camera and accessories better; glad to hear it’s showing. As for the lemongrass, I suppose if you were having a bad day, and just need to…you know…bash the lemongrass a little harder, it would be okay 😉

    Like

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