Brrr….it’s cold outside! So- that means it’s soup time!
This soup is sooooo good for you- cruciferous vegetables, leafy greens and legumes- what more could you want? It’s the ultimate comfort food.
INGREDIENTS:
3 TBS olive oil
1 onion, diced
3 stalks of celery, diced
2 carrots, diced
1 TBS tomato paste
1 cup crushed tomatoes
1 cup lentils
4 quarts of vegetable broth- you know, the ones you’ve made using my technique 🙂 If you don’t have vegetable broth, use water and increase the crushed tomatoes to one 14oz can.
6 cups cauliflower florets
1 bunch kale, woody stems removed, and chopped
salt and pepper to taste
METHOD:
In a large soup pot, saute the onions, carrots and celery in the olive oil until soft.
Add the tomato paste and cook, stirring constantly for 2 minutes.
Add the crushed tomatoes and lentils and cook for another 2 minutes.
Add the broth, salt and pepper to taste . Please note the amount of salt is dependent on the sodium content of what vegetable broth you use. My homemade broth has not salt- so I use about 2-3 tsp of salt for this recipe.
Cover and cook over medium heat for 25 minutes.
Add the cauliflower and cook for 15 minutes.
Add the kale and cook uncovered for another 10 minutes or more until the vegetables and the lentils are soft.
Enjoy!!
Vegan Except Dessert 