Wednesday, April 6, 2016

Autumn Spicy Soup Recipe

Last week we visited a friend and she made this delicious spicy soup for us and my kids loved it and that would be an understatement and they wanted me to make it once we got home so I made a batch yesterday and had some for dinner last night and now I'm eating some for lunch.  I don't know where the recipe came from so I can't link back to it and I'm not taking photos of it as brown/green soup doesn't look very appealing in photos so I'll post a couple of pics of my kids holiday activities instead.

Sienna wanted to have a camp out in the backyard on Sunday night and I didn't want to sleep outside myself with her so I told her she could camp in our family room so we set the tent up and she sat in their knitting and watching some TV.  She slept in it all night and loved it.  

Let me warn you this cost me about $25 to make because I had to buy a cauliflower which was nearly $5, some red lentils and they only had a large packet $5 and I needed Korma Curry Paste which was also $5 something and then 8 cups of vegetable stock and a leek so It was between $20-$25 which I thought was crazy however I now have the Korma Curry Paste and lentils so I won't need to buy them for the next 6-8 times this soup gets made.  It is so tasty and thick and will go nicely with our home made bread rolls but for now I'm having soy and linseed toast with it.  I'm not a big fan of cauliflower unless my Mother in Law makes it with the yummy white sauce but this way my kids get to eat it as well.  

CURRIED CAULIFLOWER & LENTIL SOUP

INGREDIENTS
1 tablespoon of vegetable oil
1 leek, trimmed and sliced (you could use an onion if you didn't have any leeks)
2 cloves of garlic crushed
8 cups of vegetable stock
1 head of cauliflower, cut into florets
1/2 cup of red lentils
2 tablespoons Korma Curry Paste
lemon juice to taste (I didn't bother with this)

METHOD
In a large saucepan heat oil and add in vegetable oil leek and garlic and saute until softened.
Add lentils and stir for a couple of minutes.
Add Korma Curry Paste and stir for a couple of minutes.
Add cauliflower and mix around to coat all ingredients.
Pour in vegetable stock and simmer for 20-30 minutes.
Blend using Bamix or kitchen gadget (as it's hot always be very careful to keep the Bamix under the surface as you don't want hot soup splashing all over you.

As I was going off to the dentist to get a wisdom tooth out I spent 10 minutes cooking this in the pot on the stove and then just transferred it all to my slow cooker and let it could for 3-4 hours before I blended it at dinner time.  

I'm not a lover of Indian food myself and have never bought any Indian Curry Pastes however this is amazing, spicy, filling and healthy too.  Would love to hear what you think.

James is an avid reader and he started and finished this book last week so I have to order the next one in the series from the library for him.



4 comments:

  1. We love indian food so I will give this a try over winter, however I might wait till I see leeks and cauliflower on special

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  2. Thank you for the recipe Kathy, I will try it this week as it sounds delicious. I will forward my recipe for curried lentil vegie soup when I get back home, I am sure you will enjoy it

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  3. I love Indian food so I will be giving this a try, thanks for sharing. Have you thought of making you own Korma paste, it works out a lot cheaper than shop bought.Here's a link to Jamie Oliver's curry paste recipes, I haven't tried them but apparently they are good. http://www.jamieoliver.com/recipes/recipe/easy-homemade-curry-pastes/#LHiuteszTtuAJZMJ.97

    ReplyDelete
  4. I love Indian food so I will be giving this a try, thanks for sharing. Have you thought of making you own Korma paste, it works out a lot cheaper than shop bought.Here's a link to Jamie Oliver's curry paste recipes, I haven't tried them but apparently they are good. http://www.jamieoliver.com/recipes/recipe/easy-homemade-curry-pastes/#LHiuteszTtuAJZMJ.97

    ReplyDelete