Turmeric Cauliflower Soup with Coconut Lentil Swirl and Spiced Pita Chips

Ingredients

• •1 medium head of cauliflower, trimmed and cut into florets
• •1 tablespoon olive oil
• •1 medium onion, diced
• •3 garlic cloves, minced
• •1 tablespoon grated fresh ginger
• •2 teaspoons ground turmeric
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •4 cups vegetable broth
• •1 can (14 ounces) coconut milk
• •1 cup red lentils, rinsed
• •1/2 teaspoon salt, or to taste
• •1/4 teaspoon black pepper, or to taste
• •1 tablespoon fresh lemon juice
• •2 whole-wheat pita breads, cut into triangles
• •1 teaspoon olive oil for pita chips
• •1/4 teaspoon ground cinnamon
• •1/4 teaspoon ground coriander
• •Fresh cilantro for garnish

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Prepare the spiced pita chips by placing the pita triangles on a baking sheet. Drizzle with 1 teaspoon of olive oil, then sprinkle with ground cinnamon and ground coriander. Toss to coat evenly and bake for 8-10 minutes, or until golden and crispy. Remove from the oven and set aside.

2. 2

   Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and grated fresh ginger, cooking for another 1-2 minutes until fragrant.

3. 3

   Add the ground turmeric, ground cumin, and smoked paprika to the pot. Stir for 30 seconds to toast the spices and release their aroma.

4. 4

   Add the cauliflower florets to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the cauliflower is tender.

5. 5

   While the soup simmers, prepare the coconut lentil swirl. In a small saucepan, combine the rinsed red lentils, half of the can of coconut milk, and 1/4 teaspoon of salt. Bring to a simmer and cook over low heat for 15-20 minutes, stirring occasionally, until the lentils are soft and the mixture is creamy. Set aside.

6. 6

   Once the cauliflower is tender, use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches, then return it to the pot.

7. 7

   Stir the remaining coconut milk into the soup, along with the salt, black pepper, and fresh lemon juice. Taste and adjust seasonings as needed.

8. 8

   Ladle the soup into bowls and swirl a spoonful of the coconut lentil mixture into each serving. Garnish with fresh cilantro.

9. 9

   Serve the soup with the spiced pita chips on the side for dipping or as a crunchy topping. Enjoy immediately!