The sixth and last Sunday of the fast found us exchanging gifts at my in-law’s house after liturgy. We didn’t manage to complete our Advent reading until the next day. The theme of Communion for this week helps keep our focus on Christ, the true reason we celebrate this season.
The Fifth week of the fast I found myself with several small heads of cauliflower. Rather than come up with several ways to use it up, I just made a double batch of this soup. The soup lasted through several meals before Christmas as well as freezing enough for two extra meals in other weeks.
It’s one of our favorite soup options, but I don’t think I’ve ever made it the same way twice. I always start with the same base soup, but the additions may vary by ingredient availability and my preference on a given day. The sweet potatoes may be my favorite addition.
Cauliflower-Red Lentil Curry
1/2 onion, diced
3 carrots, sliced
3 celery stalks with leaves, thinly sliced
1 cup red lentils
1 head cauliflower, cut into bite sized florets
3 cups vegetable broth
3-4 cups water
1 Tbsp Ruth’s Curry Powder
salt to taste
Place everything but the cauliflower in the pot and bring to a boil. Reduce to simmer for 15-20 minutes. The onions and celery should be mostly tender.
Add the cauliflower, return the soup to a boil, and simmer for an additional 15-20 minutes until the cauliflower is tender. Adjust salt to taste.
For an additional twist, puree the end result for a creamy soup.
Optional Additions ( pick one or two, add with the cauliflower)
2-3 potatoes or sweet potatoes
1 can of coconut milk (add at the end)