Turmeric cauliflower and red lentil soup

Turmeric Cauliflower & Red Lentil Soup

Although it looks like we may be getting a second summer (probably jinxed it now by saying that), I feel ready for Autumn, and it’s showing because I’ve been ramping up my soup making. Today, I’ve got a creamy cauliflower and red lentil soup to share with you. The turmeric in the soup doesn’t just give it a warming yellow colour, it’s anti inflammatory properties are also great for your gut.

Turmeric cauliflower and red lentil soup


  • 1 large head of cauliflower
  • 2 shallots
  • 4 cloves of garlic
  • 2 Tbsp olive oil
  • 1.5 tsp turmeric
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 cup red lentils
  • 750ml vegetable bouillon (or water + bouillon powder)
  • 500ml oat milk (or another plant milk of your choice)
  • Salt & pepper
  • Fresh parsley & chilli flakes to garnish


  • Preheat your oven to 200 C (or 180 C for a fan oven).
  • Cut the florets of the cauliflower and roughly chop them. Peel and roughly chop the shallots.
  • Toss both the cauliflower and shallots in a mixing bowl with the olive oil, turmeric, cumin and salt.
  • Transfer to a baking tin and roast for 30 minutes, turning everything half way through.
  • Once roasted, transfer the vegetables to a large saucepan, add the lentils and bouillon, and stir to combine.
  • Bring the mixture to boil, then turn down the heat and simmer for 15-20 minutes until the lentils are cooked.
  • Remove from the heat, add the milk, and blend with a stick blender until smooth (or if you have an actual blender, transfer in batches to blend, but check the instructions – some blenders require the liquid to cool down first so the blender bowl doesn’t crack!)
  • Season with salt & pepper, then warm the finished soup through again.
  • Serve with chopped fresh parsley, and a scattering of chilli flakes, as per your preferences.

Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.