Food/Nutrition Recipes

Lentil, Cauliflower, and Spinach Soup

I recently bought Angela Liddon’s beautiful The Oh She Glows Cookbook and been having a lot of fun with her recipes. In particular, her Indian Lentil-Cauliflower Soup stood out as a favorite and I have adapted it for ROO.


  • 1 tablespoon of olive oil
  • 2 small shallots, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon of minced peeled ginger
  • 1 tablespoons curry powder
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoon ground cumin
  • 6 cups vegetable broth
  • 1 cup uncooked red lentils, rinsed and drained
  • 1 medium cauliflower, chopped into bite-size florets
  • 1 medium sweet potato, peeled and diced
  • 1 medium potato
  • 2 large handfuls baby spinach
  • Salt and pepper, to taste
  • Chopped fresh cilantro, for serving (if desired)


  1. In a large soup pot, heat oil and sauté shallots over medium heat for 5-10 minutes.
  2. Add garlic, ginger, curry powder, coriander, and cumin. Sauté for 2 minutes.
  3. Add lentils and broth. Bring to a boil, reduce heat to simmer, cover, and cook for 10 minutes.
  4. Add cauliflower, sweet potato, and potato. Bring back to boil, lower heat to simmer, cover, and cook for 20-25 minutes, until vegetables are soft.
  5. Add salt and pepper to taste.
  6. Turn off heat and let soup cool down.
  7. Coarsely process soup through blender.
  8. Gently reheat soup over medium heat until it begins to boil. Add spinach, lower heat to simmer, cover, and cook for 5-10 minutes.
  9. Add cilantro, if desired.