![Roasted Cauliflower & Sweet Potato Lentil Soup [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/01/Roasted-Cauliflower-Sweet-Potato-Lentil-Soup-vegan-gluten-free-by-The-Flexitarian-v8-300x300.jpg)
Roasted Cauliflower & Sweet Potato Lentil Soup [vegan] [gluten free]
Thick and velvety, this Roasted Cauliflower & Sweet Potato Lentil Soup is full of body and taste.
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Ingredients
- 600 g cauliflower florets
- 600 g sweet potatoes
- 125 g split red lentils
- 1 onion
- 3 garlic cloves - crushed
- 1.75 litre vegetable stock
- 250 ml water
- olive oil
- chopped parsley to serve
- hot chilli powder to serve
Instructions
- Preheat the oven at 200C/400F/Gas 6.
- Put sweet potatoes. Cut in small chunks.
- Cut cauliflower florets in half.
- Spread vegetables on a baking tray. Drizzle with olive oil. Roast in the oven for 25-30 mins.
- 10 mins before the vegetables are done, heat some olive oil in a large saucepan.
- Add finely chopped onion and crushed garlic. Fry gently until golden.
- Add lentils, roasted vegetables (without their oil) and vegetable stock.
- Bring to the boil, then cook covered under medium heat for around 20 mins until lentils are done.
- Liquidise soup. Add water to adjust thickness.
- Season to taste.
- Serve with chopped parsley leaves and hot chilli powder sprinkled on top.
Nutrition
Serving: 300gCalories: 192kcalCarbohydrates: 39gProtein: 9gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 90mgPotassium: 862mgFiber: 12gSugar: 7gVitamin A: 14196IUVitamin C: 53mgCalcium: 69mgIron: 3mg