Sydney's windy wet weather is screaming for a hearty warming soup. This is a great one for a meat-free too. I like to bake my veggies first so those caramelised flavours come through in the final product. The lentils and rice bulk it out.
ingredients
1/2 head cauliflower, separated into florets
1//2 medium butternut pumpkin, cut in to 'chunks'
2 parnsips, sliced in to rounds
1 red onion, quartered
1/2 bunch (about 5 leave of kale) with stems, all finely sliced
4 garlic cloves, sliced
1 tablespoon ground coriander
1/2 tablespoon cumin seeds
salt and pepper, to taste
olive oil
2 cups cooked brown rice, optional
2 cups red lentils, optional
method
Preheat oven to 200ºc. Scattered cut veggies in a large baking tray, or two. Sprinkle with spices, salt and pepper and drizzle with a good lug of olive oil.
Bake for 35min or until veggies are soft and beginning to caramelise.Place in a large pot and cover with water. Add lentils (optional) and bring to the boil. Lower heat and simmer for 20 mins to reduce. Stir regularly to avoid sticking to bottom of pot. Add brown rice and kale and simmer for a further 5 mins.
You can use a food processor to blend the soup or leave it chunky if you prefer. Serve hot.
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ingredients
1/2 head cauliflower, separated into florets
1//2 medium butternut pumpkin, cut in to 'chunks'
2 parnsips, sliced in to rounds
1 red onion, quartered
1/2 bunch (about 5 leave of kale) with stems, all finely sliced
4 garlic cloves, sliced
1 tablespoon ground coriander
1/2 tablespoon cumin seeds
salt and pepper, to taste
olive oil
2 cups cooked brown rice, optional
2 cups red lentils, optional
method
Preheat oven to 200ºc. Scattered cut veggies in a large baking tray, or two. Sprinkle with spices, salt and pepper and drizzle with a good lug of olive oil.
Bake for 35min or until veggies are soft and beginning to caramelise.Place in a large pot and cover with water. Add lentils (optional) and bring to the boil. Lower heat and simmer for 20 mins to reduce. Stir regularly to avoid sticking to bottom of pot. Add brown rice and kale and simmer for a further 5 mins.
You can use a food processor to blend the soup or leave it chunky if you prefer. Serve hot.
Pinterest http://www.pinterest.com/MissMayBlossom/
Instagram http://instagram.com/missmayblossom
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