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Roast cauliflower dhal soup
Roast cauliflower dhal soup
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Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Satisfying vegetable soup to feed a crowd.
Ingredients:
  • 1 head cauliflower, cut into small florets
  • 40.00 ml ghee, melted
  • 750ml (3 cups) vegetable liquid stock
  • 750ml (3 cups) water
  • 210g (1 cup) 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
  • 40.00 ml 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
  • 1 long fresh red chilli, thinly sliced
Instructions:
  • Preheat the oven to 220°C (200°C fan forced) and line a baking tray with baking paper. Spread cauliflower on the tray, drizzle with ghee, season, and toss to coat evenly. Roast for 20-25 minutes until edges are golden brown. Enjoy!
  • In a saucepan over high heat, combine the stock, water, lentils, onion, garlic, ginger, turmeric, and chili. Bring to a boil, skim off any foam, season, and simmer for 30-35 minutes until the lentils break down, stirring occasionally.
  • Take the saucepan off the heat and gently stir in the roasted cauliflower. Blend a third of the mixture in a blender until silky smooth. Pour it into a clean saucepan. Repeat this two more times with the remaining cauliflower mixture.
  • In a frying pan over medium heat, heat ghee and add cumin, mustard seeds, and cinnamon. Cook, stirring, until aromatic. Add curry leaves and cook briefly. Be cautious, as the mixture may splatter. Next, add onion and cook until golden. Stir in garlic, chili, and rind and cook until aromatic. Set aside 1⁄3 cup of the mixture. Mix the remaining tarka with 2 tbs lemon juice into the cauliflower, stirring until warmed through. Season generously before serving.
  • Divide the soup into bowls. Garnish each bowl with the reserved tarka mixture. Serve with a side of yogurt and warm naan bread.

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