This is loaded with lots of veggies, herbs and a hint of ginger! What is your favourite soup this time of year?
[Recipe]2 tsp olive oil
1 small yellow onion, diced
2 stalks of celery, diced
1 red bell pepper, diced
1/2 tsp red pepper flakes (optional)
5 cloves of garlic, finely minced
1 inch ginger, finely minced
1 tsp dry oregano
1 tsp ground coriander
1/2 tsp adobo seasoning or your favorite seasoning salt
1/2 tsp turmeric
1 medium sweet potato, cut into small cubes
2 cups cauliflower florets, golf ball sized
1 1/2 cups dry red lentils, rinsed well
4 cups vegetable broth
2 cups water
Handful of spinach
Juice of half a lemon
Heat up your oil in a large pot and add in your onions, celery, and red peppers along with a pinch of salt and red pepper flakes if you desire. Sauté your veggies until your onions have softened and become translucent. Add in your minced garlic and ginger and sauté until fragrant. Stir in your spices and herbs, and sauté for an additional minute. Add your sweet potato and cauliflower and stir well to coat in the spices. Pour in your lentils, vegetable broth and water, and give everything a big stir. Taste the broth at this stage and season with an additional pinch of salt if needed. Allow the soup to come to a boil, then reduce to a rolling simmer and cook uncovered for about 13 minutes. At the end, remove your pot from the heat and throw in your spinach, stirring into the soup until it wilts. Finally, squeeze over your lemon juice and adjust salt and pepper to taste before serving