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Nicole Keshishian Modic | KALEJUNKIE®
@kalejunkie

1,230,238 followers

COMFORTING CAULIFLOWER PUMPKIN LENTIL SOUP 🥣 Welcome to Episode 1 of Satisfying Soups where I share the best soups you’ve ever had in your life and today we are starting with this one—my new dairy-free cauliflower pumpkin lentil soup that is loaded with nutrients and ingredients that support a healthy gut! When you prioritize foods like this and pair it with a quality probiotic like the @Seed DS-01® Daily Synbiotic, you are golden! Code KALEJUNKIE for 25% off your first Seed order—this product has dramatically improved my digestion and I’ve been taking it for over 3 years now, daily! Get on it! Makes 4 servings 1 large head of cauliflower, chopped 2 large shallots, quartered 4 garlic cloves 3 tb olive oil 1 tb turmeric 1 tb cumin 1 tsp kosher salt 1 tsp ground black pepper 1/2 cup red lentils 1 cup canned pumpkin 2 cups vegetable or chicken broth 1 1/s cups non-dairy milk of choice (I used almond) Toppings: coconut yogurt, cilantro, and lots of LIME! Preheat oven to 425F. Line a baking sheet with parchment paper and set aside. Add cauliflower, shallots and garlic to a bowl and toss with olive oil and seasonings. Bake for 30 minutes, flipping halfway through. In a large pot on the stove, add the cooked veggies, lentils, pumpkin, broth and milk. Stir and bring to a boil, then reduce heat to medium-low and cover. Let cook for 20 minutes until lentils are tender. Transfer hot soup to a blender (or use an immersion blender) and blend for a few seconds until larger pieces are broken down, but leave some texture (about 30 seconds only!). Transfer to bowls. Top with coconut yogurt, cilantro and lime. SO GOOD! #SeedPartner #guthealthy #soupseason #soupseries #veganrecipes #dairyfreesoup #easyrecipes #cozymeals #fallsoups #recipevideo