Ingredients55 m servings 400
- Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
- Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
- Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.
- Cook's Note:
- Feel free to use chicken or vegetable bouillon. If you are using chicken bouillon the soup is not longer vegetarian.
Per Serving: 400 calories; 12.9 54.7 20.5 0 137 Full nutrition
ReviewsRead all reviews 4
So yummy and super easy to make! Definitely will be adding to my weeknight rotation. Makes great leftovers too for lunches through the week!
This soup was very easy to make and delicious! I used vegetable broth instead of water and the broth cube. I also used onion powder instead of flakes . I forgot to mention that I also used spina...
I added zucchini Onions Garlic Garlic salt Dash of cayenne too Delicious Next time red bell pepper