Curried Cauliflower & Potato Soup
Course: SoupsServings
4-5
servingsPrep time
5
minutesCooking time
10
minutesTotal time
15
minutesIngredients
1 large head of Cauliflower (Fresh or frozen)
4-5 Yukon gold potatoes
1 large onion
1/2 cup dry red lentils (rinsed/washed)
1 tbsp minced garlic
1 tbsp better than bouillon (vegetable base)
1.5 tsp cumin powder
2 tsp carribean spice blend ( I used this)
1 tsp chili powder or chili flakes (+/- per tolerance)
1/2 tsp garlic powder
1/4 -1/2 tsp turmeric powder (depending how strong of a color you prefer!)
1/4-1/2 tsp black pepper
salt per taste
5 cups of water (+/-) per desired consistency
Fresh lemon juice for top
Directions
- Chop all the ingredients. Toss everything in an instant pot including water and pressure cook for 10 minutes. Instantly release or let release naturally. Serve it on top of white rice or by itself with some squeeze of fresh lemon juice and cracked black pepper.
Recipe Video
Notes
- Feel free to serve it on top of cooked rice or by itself.