The past month and a half has been rough for our household. So many bugs going around and we can’t quite seem to shake the cold/virus/whatever this is. 

Today I made a soup that will hopefully build up some immunity and its anti-inflammatory properties will kick some symptoms out of here. In the past I have not been a fan of cauliflower, but it is one of my favorite ingredients now. This soup does not have a strong cauliflower taste, so it might be a good one to try out if you are hesitant about this cruciferous vegetable. It is very comforting and rich with flavor.

Recipe modified from Simplyquinoa.com

Ingredients:

• 1 medium head of cauliflower chopped (leaves too)
• 1 medium shallot quartered
• 4 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 1/2 cup red lentils
• 2 cups vegetable broth
• 2 1/2 cups unsweetened oat milk divided
• Garnishes: fresh herbs cracked pepper, lemon, olive oil, etc.

1. Preheat the oven to 425ºF.
2. Add the cauliflower, shallots and garlic to a large mixing bowl. Drizzle with olive oil and spices and toss to combine. Roast for 30 minutes, flipping halfway through. I use a casserole pan or dutch oven to make this a one-pot dish.
3. Once roasted, put on the stove and add lentils, broth, and 2 cups of milk, and stir to combine. Bring the mixture to a boil, then cover and reduce to simmer for 20 minutes.
4. Remove from heat and blend until smooth. Stir in remaining milk.
5. Serve immediately and top with desired garnishes. I like lemon juice, cracked pepper, and the roasted cauliflower leaves.