1 head of cauliflower, roughly chopped
½ C red lentils
¼ C wild rice (soaked overnight)
1 zucchini, diced
1 small sweet potato, peeled and diced
4 C chicken or vegetable broth/stock
1 tsp ground cumin
½ tsp ground coriander
1 clove garlic, minced
¼ C fresh coriander, chopped
1 tsp fresh ginger, minced
2 Tbs goat/sheep yoghurt (optional)
Sea salt and black pepper
1 onion, diced
1 Tbs coconut oil
In a large saucepan heat the coconut oil. Add the garlic, ginger, onion, cumin and ground coriander. Cook for a few minutes until it becomes fragrant.
Rinse the lentils and wild rice. To the large saucepan add the stock, rice, lentil, cauliflower, zucchini and sweet potato. Bring the soup to the boil, then reduce the heat to a simmer, cover, and let it cook for around 30 minutes.
After 30 minutes use a stick blender for a few quick pulses to thin out part of the soup. Puree it to a consistency that you like. Remove the lid and let the soup simmer for another 10-15 minutes. Add the fresh coriander and stir through.
To serve, top with a dollop of yoghurt and a sprinkle of fresh coriander. Serves 2, with left over’s
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