Soups are an easy way to cram more anti-inflammatory ingredients. This Indian inspired lentil soup contains turmeric, garlic, onion and ginger – all known for their potent anti-inflammatory properties. Cauliflower is a wonderful addition to soups – it blends well if you want a creamier texture.
Difficulty – Easy
Time – 15 minutes, 30 minutes cooking
Serves – 2
What’s good about it?
This soup is perfect for anti-inflammatory diets and a great post workout light dish. Adding oil and a little black pepper to the turmeric when cooking also helps the body absorb more of the active curcumin known for so many of its health promoting properties
- Heat the oil in a large saucepan over medium heat. Add the cumin seeds, garlic, salt, onion and celery and cook until softened, about 3 to 5 min. Stir in the ginger, turmeric and curry powder and cook until fragrant, about 30 seconds. Add the stock, red pepper and lentils. Cover and simmer until the lentils are tender, about 20 min.
- Take soup off heat. Using a potato masher, break up the lentils. Stir in the cauliflower and simmer for about 5 minutes or until tender.
- Divide the soup into 2 bowls. Squeeze lemon juice on top and garnish with coriander leaves
Did You Know?
Cauliflowers are part of the cruciferous family of vegetables known for being rich in compounds called glucosinolates which help support various detoxification pathways involved in eliminating toxins from the body.
1tbsp coconut oil or olive oil
1tsp cumin seeds
1 garlic clove crushed
pinch of sea salt
½ onion finely chopped
1 celery stalk finely chopped
½ tsp ginger grated
½ tsp ground turmeric
½ tsp curry powder
Black pepper to taste
800ml vegetable stock
60g red lentils
1 red pepper, diced
100g cauliflower broken in to very small florets
1tbsp coriander leaves chopped
1tbsp lemon juice