It was a touch cold today, so the chicken stock I made last night was put to good use in a super soup. The first soup of the season was Cauliflower, Ginger and Lentil.
Roughly chop an onion and garlic. Saute in a large pan, then add a roughly chopped cauliflower and about 300g of green lentils. Saute for a further 5 mins or so, then add the stock (probably about 3 litres). Peel and roughly chop (there’s a theme here which I’ll come back to!) about 1 inch of root ginger and add to the soup. Bring to a boil and simmer for 20 minutes.
When the soup is done, blend with a hand blender. (After hearing about a friend of a friend’s 3 year old daughter who got severly scalded when a jug blender spewed it’s contents all over the kitchen, I never ever use a jug blender for hot liquids). Hand blenders are a lazy cooks dream utensil as it means you never have to properly chop anything.
Season to taste and serve with gluten free bread.
Try cauliflower, ginger and lentil soup a bit different – add a teaspoon of ground coriander (cilantro) and a teaspoon of ground cumin when you are frying the onions. Plus, chuck in any veg you need used up, such as sweet potato or carrots. Waste not want not! (Ooh my mother would be proud).