Serves: 3-4
Ingredients:
Soup
1⁄2 head of cauliflower
1 medium sized red kumara
1 can lentils
3 gloves of garlic
1 cup coconut milk
1⁄2 cup water
Olive oil
Salt & pepper
Oregano
Juice of 1⁄2 a lemon
1⁄2 Avocado
Dukkah
2/3 cup hazelnuts
1⁄2 cup sesame seed
2 tbsp coriander seed
2 tbsp cumin seed
2 teaspoon ground pepper
1 teaspoon salt
Pumpkin seed
Cut cauliflower into small florets and place in a roasting dish alongside chopped kumara & garlic cloves. Spread out in a single layer on a baking tray, drizzle with olive oil & season with salt, pepper and oregano.
Roast at 180 ̊C for about 40 minutes until tender and just starting to caramelize around the edges.
Purée cauliflower with coconut milk, lemon juice & water until smooth then transfer to a pot; Drain and rinse lentils and add them to the pot. Bring to a simmer and adjust seasonings to taste.
While soup is on a slow simmer, prepare dukkah. Add all ingredients to a small food processor and pulse until you reach a fine consistency. Set aside a small portion to serve with soup & reserve the rest in an airtight container at room temperature.
Divide soup among serving bowls and garnish with avocado & dukkah sprinkle.
Recipe: Real Rad Food
