I attended a cooking demonstration by Lisa Brink of Hod Hasharon. Lisa has her own cooking blog, www.deliciouskitchen.weebly.com, and has some wonderful ideas about cooking and presentation. This recipe comes from her Take Five class, recipes which contain five main ingredients and/or take five minites to prepare. I found this soup to be absolutely delicious and have already made up a batch for my family.

Ingredients

10 serv.

canola oil↗2 tablespoons
onion↗1 large
chopped
garlic1 teaspoon
crushed
cumin↗1 teaspoon
turmeric↗1⁄2 teaspoon
cauliflower florets3 cups
fresh or frozen
vegetarian stock↗5 cups
3 Knorr cubes to 5 cups water
bay leaves↗2
red lentil1⁄2 cup
or 2 small potatoes, peeled and chopped
chili pepper flakes↗1 pinch
optional
salt↗1⁄2 teaspoon
sugar↗1⁄2 teaspoon
milk↗1 cup
lemon juice
squeeze
parsley or chives↗
to garnish

Step-by-step instructions

1
Heat oil and saute onion and garlic for a few minutes.
2
Stir in cumin and tumeric, then add the cauliflower and toss until coated in spices.
3
Add the remaining ingredients except for the milk and lemon juice and simmer for 25 minutes.
4
Remove the bay leaves, add the milk and blend the soup until smooth (I use an immersion blender).
5
Add a squeeze of lemon juice and serve garnished with fresh herbs.

Source: food.com

Original recipe ↗

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