Cauliflower, Lentil and Spinach soup: Meat Free Monday

I never used to be a big fan of soup I thought it was boring…then I started making my own and realised just how good soup could be. It’s a fantastic way to pack some vegetables into your day, it’s low fat and it’s versatile – you can have a different flavour every week!

I got the idea for this soup after making a rich tomato and bean soup and I had some left over cauliflower so I threw it in and it tasted great! I decided to use lentils instead of beans, and stir some spinach in for a different colour variety within the soup! I try to eat lots of different colours everyday, not only does it look visually more appealing but it means your taking in lots of different varieties of vitamins.

I don’t like blended soups, I like to be able to see each ingredient and taste all the individual flavours…it just make the meal a bit more interesting I feel.

Serves 4-6

1 Large Onion
1 Carrot
2 Sticks Celery
2 Tomatoes
150g (1 cup) Green Lentils
1.3 Litres Vegetable Stock
1 Small Bunch Parsley
1 Whole Head Cauliflower (200g)
100g Spinach
Vegetable Oil for frying
Seasoning

Finely chop the onion, carrot and celery and fry it on a low heat in a drizzle of vegetable oil for around 8-10 minutes.

Add the finely chopped tomatoes, lentils, chopped parsley and the vegetable stock and stir. Bring to the boil then reduce the heat and add the sliced Cauliflower and some salt and pepper.

Put a lid on the pan and simmer for 12 minutes, stir in the washed spinach and take the pan off the heat and serve hot with a big chunk of warm bread,

NB I have entered this recipe over at Wellness Weekend! Go check it out it’s a great source of information and recipes x

NB2 I have also entered this recipe at the Superfood sunday feature at painfree pregnancy.org ! x