Roast cauliflower dhal soup

Recipes / Soups

This warming vegie soup is perfect for feeding the hungry hordes.

Recipe «Roast cauliflower dhal soup» presented in category Recipes / Soups, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 1 head cauliflower, cut into small florets, 2 tbsp ghee, melted, 750ml vegetable stock, 750ml water, 210g red lentils, rinsed , 1 large brown onion, finely chopped, 4 garlic cloves, crushed, 3cm piece fresh ginger, finely grated , 3 tsp ground turmeric, 1 fresh red birdseye chilli, chopped, Greek yoghurt, to serve, Naan bread, warmed, to serve, 2 tbsp ghee, 1 tsp cumin seeds, 1 tsp black mustard seeds, 1 cinnamon stick.

Ingredients:

  • 1 head cauliflower, cut into small florets 
  • 2 tbsp ghee, melted 
  • 750ml vegetable stock 
  • 750ml water 
  • 210g red lentils, rinsed 
  • 1 large brown onion, finely chopped 
  • 4 garlic cloves, crushed 
  • 3cm piece fresh ginger, finely grated 
  • 3 tsp ground turmeric 
  • 1 fresh red birdseye chilli, chopped 
  • Greek yoghurt, to serve 
  • Naan bread, warmed, to serve 
  • 2 tbsp ghee 
  • 1 tsp cumin seeds 
  • 1 tsp black mustard seeds 
  • 1 cinnamon stick 
  • 12-14 fresh curry leaves 
  • 1 large brown onion, quartered, 
thinly sliced crossways 
  • 2 garlic cloves, crushed 
  • 1 long fresh red chilli, thinly sliced 

Instructions

  1. Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Place cauliflower on prepared tray. Drizzle with ghee. Season. Toss to coat. Roast for 20-25 minutes or until edges turn golden.
  2. Meanwhile, place the stock and water in a saucepan over high heat. Add lentils. Bring to the boil. Skim and discard foam. Stir in onion, garlic, ginger, turmeric and chilli. Season. Simmer, stirring occasionally, for 30-35 minutes or until lentils break down.
  3. Remove from heat and add roasted cauliflower. Blend one-third of the mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with the 
remaining cauliflower mixture.
  4. For the tarka, heat ghee in a frying 
pan over medium heat. Add cumin, 
mustard seeds and cinnamon. Cook, stirring, for 1 minute or until aromatic. Add curry leaves. Cook for 30 seconds or until aromatic (be careful, mixture will spit). Add onion and cook, stirring, for 4-5 minutes 
or until golden. Add garlic, chilli and rind 
and cook, stirring, for 2 minutes or until aromatic. Reserve 1⁄3 cup tarka mixture. Add the remaining tarka mixture and 
2 tbs lemon juice to the cauliflower mixture. 
Cook, stirring, for 2-3 minutes or until warmed through. Season well.
  5. Ladle soup among bowls. Top with reserved tarka mixture. Serve with 
the yoghurt and naan bread.