"This soup comes together very easily and packs a smoky punch from fragrant and bold smoked paprika. Easily made vegetarian/vegan, and naturally gluten free."
Smoky Paprika Cauliflower Lentil Soup
5
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- Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 4 servings, easily doubled
Recipe Card
ingredients
- 1/4 cup extra virgin olive oil
- 1 large onion, diced
- 2 cloves garlic, crushed
- 2 teaspoons smoked paprika
- 2 ribs celery, diced
- 1 large head of cauliflower, cut into small florets and stem roughly chopped
- 8 ounces dried green or red lentils
- 1 quart chicken or vegetable stock, plus additional stock or water for desired texture
- 1/2 cup heavy cream or non-dairy milk
- kosher salt and black pepper, to taste
- bread crumbs, microgreens, and additional extra virgin olive oil, for serving, optional
Method
Step 1
Heat olive oil in a large pot over medium high heat until shimmering. Add onions and garlic, and sauté, stirring occasionally, until garlic begins to take on color and onions are translucent, about 5-8 minutes.
Step 2
Stir in the smoked paprika and season onions and garlic with a pinch of salt. Cook, stirring frequently, for 1-2 minutes, until onions are well-coated and the paprika is very fragrant.
Step 3
Add the celery and cauliflower, and continue to cook until all vegetables are softened and have just begun to brown, another 5-10 minutes.
Step 4
Turn the heat down to medium-low, Add the lentils and stock, cover pot, and cook, stirring occasionally, until the lentils have absorbed the stock and are tender, between 15 and 25 minutes.
Step 5
Use an immersion blender to blend the hot soup in the pot until you reach your desired consistency; I prefer a mostly-smooth puree but you can leave bits unprocessed if you prefer. Stir in the cream and taste; add additional stock or water if you are seeking a thinner consistency. Add additional salt and fresh pepper, as desired.
Step 6
Serve immediately with your choice of extra virgin olive oil, fresh bread, bread crumbs, or croutons, and/or microgreens. Can also be refrigerated for up to 4 days or frozen for meal prep.