One of my daughter’s favourite foods is soup. I could put anything into a soup, and she would gobble it down. So I thought I would try to make a healthier version of cream of cauliflower soup. She couldn’t get enough of it!
6 cups cauliflower, chopped
1 red onion, chopped
8 cloves garlic, peeled
3 tbsp olive oil
1 litre vegetable stock
½ cup red lentils
Salt and Pepper to taste
Parmesan or Asiago cheese for topping
Preheat oven to 400 degrees. On a baking sheet, bake the cauliflower, onion and garlic for about 40 minutes.
Add cauliflower, onion and garlic to the stock, and add the red lentils. Cook for approximately 15 minutes more. When the cauliflower is soft, it is done. Puree until smooth. Top with fresh asiago or parmesan cheese.
