May 21, 2014

Warming lentil, cauliflower, pear and coconut soup

A friend of mine who lives in Munich, is a Mum of two gorgeous children, loving wife, high-flying corporate executive, Pilates expert and is a perfect picture of health and happiness sent me a recipe recently and so aptly described it as “It’s so easy it’s criminal”.

My friend embodies the vision and philosophy of my blog, preparing nurturing foods for her family and enjoying life with the energy it brings.

My almost five-year old is our delicious-o-meter whereby the measure of whether dinner is ‘good, so-so or bad/yuck’ is a thumb up, sideways or down.  It was a clear winner with the thumb pointing to the sky on this one!

I adapted the recipe slightly to take advantage of some in-season cauliflower from my region just to get a bit more good stuff in there so to speak. I’ve also added some coriander seeds and to serve some fresh coriander and roasted cashews to give it a little more zsa zsa gabor (as desired optional extras).

Here is my version, and thank you Ness for your inspiration which is now part of our monthly repertoire now as we head into winter!

“It’s so easy it’s criminal”  Warming lentil, cauliflower, pear and coconut soup.


1 1/2 cup red lentils* (they don’t require soaking, although you need to give them a thorough rinse)

3 tablespoons organic coconut oil

1 cup sliced leek

2 teaspoons grated fresh ginger

2 teaspoons grated fresh turmeric / or 3 teaspoons dried turmeric (tip: wear gloves to spare yourself of bright orange dye all over your hands!)

3 teaspoons coriander seeds (warm seeds in a frypan for a couple of minutes and then mortar & pestle) or  3 teaspoons dried coriander

4 cups vegetable stock (or preferably home-made broth)

1 1/2 cups water

2 cups or 2 large potatoes cubed

1 cup cauliflower chopped

2 large pears, cored and chopped

300-350 ml can coconut milk (your preference if you like the coconut taste)

Optional to serve:

1/3 cup cashews roasted and finely chopped

handful of fresh coriander chopped

*Tip: To minimise the gas in lentils, place a piece of kombu seaweed into pot, it will not affect flavour)


1.  Heat the coconut oil in a large deep soup pot on a medium heat. Sweat the leek, ginger, turmeric and coriander until just softened.

2.  Add the lentils, potato, cauliflower and stock and bring to boil then turn down to a simmer for 20-25 minutes.

3.  Add pear and coconut milk then turn off heat. Using a stick blender, puree until smooth.

4.  Serve soup into bowls and garnish with yoghurt, cashews and coriander leaves.


Lentil, cauliflower and pear soup





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