Lentil and Cauliflower Soup

Lentil and Cauliflower Soup

Hearty Winter fare, vegetarian and full of nutritious veges.

As an aside.... there is a turnip in this soup!  Turnip is one of those traditional stewing veges we seem to have forgotten about at our modern table.  They may not be sexy (except to Baldrick) however they do add good flavour, please don't leave it out.  The milk/sour cream is optional however, though it does soften the soup and cuts back on the acidity.  As it is added last, taste the soup and add if desired.


1 cup lentils

1 small or ½  large head of cauliflower, cut into florets

3 cloves of garlic, crushed

2 carrots, peeled and diced

3 white onions, diced

3 sticks of celery, sliced into half moons

1 turnip, peeled and diced

1 cup white wine

500mls vegetable stock

800mls water

1 tablespoon each of chopped parsley, oregano

½  teaspoon of dried dill

½  teaspoon of ground fennel

¼ teaspoon cumin

½ teaspoon salt

½ teaspoon pepper

Pinch of cayenne pepper or chilli powder

½ cup milk (or sour cream for a richer soup)

Snipped chives to serve


In a large saucepan, fry off the onion in a little oil until translucent, then add the garlic, salt, pepper and herbs and spices.  Allow to brown slightly then add carrot, turnip, celery and cauliflower.  Add the lentils, cover with wine, water and vegetable stock and stir well to combine. 

Reduce the heat and place a lid on the saucepan and leave to simmer for 1 ½ hours, or until lentils are tender.

Using a blender or a stick blender purée the soup to a thin consistency, or it preferred leave with some texture.  Return to the heat, bringing the soup up to a rolling boil for about 5 minutes.

Skim any scum from the surface and taste for seasoning and reduce the heat. 

If desired, stir in the milk and combine well.

Serve with a fresh snip of chives and warm crusty bread.