Thai Curry Cauliflower Lentil Soup with Chickpea Croutons
4 Points, Soup
Ingredients
CHICKPEA CROUTONS
3 cups chickpeas (30 oz can), drained and rinsed
2 tbsp red curry paste
1 tbsp oil
1 tbsp soy sauce
1/2 tsp salt
CURRY CAULIFLOWER SOUP
1 tbsp oil
1 large red onion, diced
4-6 cloves garlic, minced
1 tbsp crushed red chili -OR- 2+ fresh chiles minced -OR- 1/2 tsp hot chili paste, to taste*
1/4 cup red curry paste
2 cups (12 oz) red lentils, rinsed well
1 large head (~1 3/4 lbs) cauliflower, cut into large florets
4 cups vegetable broth
2 tbsp soy sauce
1 15 oz can coconut milk
1 tsp salt, or to taste
1/4 cup fresh squeezed lime juice, more to taste
chives, for garnish (optional)
chili oil
Directions
TO MAKE THE CHICKPEAS
Preheat the oven to 400 ºF. In a large mixing bowl add the chickpeas, curry paste, oil, soy sauce, and salt. Toss to coat. Spread in an even layer on a parchment lined baking tray and bake for 30 minutes, stirring every 10 minutes.
Alternatively, you can cook the chickpeas on a non stick skillet, such as cast iron. Just fry them around 10 minutes over medium heat, stirring occasionally.
TO MAKE THE SOUP
Heat a large heavy bottomed pot over medium heat. Add the oil and onion, and cook for 5-7 minutes, stirring occasionally, until the onion is soft and lightly golden. Add the garlic, chili, and curry paste and fry for 1 minute, stirring almost constantly.
Add the red lentils and cauliflower and stir to coat in the curry paste. Add the vegetable broth and bring to a boil over high heat. Once boiling, turn the heat to low and maintain a simmer, partially covered, for around 15 minutes, or until the cauliflower and lentils are soft. Turn off the heat.
Using an immersion blender or a regular blender, blend until fairly smooth. Return to the pot if using a regular blender. Add the coconut milk, salt, and lime juice and turn the heat on low until warm. Taste and adjust salt and lime juice if desired. Turn off heat.
TO SERVE:
Ladle soup into bowls and top with the chickpea croutons. Optionally you can add some minced chives and a drizzle of coconut milk. A drizzle of chili oil or chive oil (see note) would be nice as well.
Notes
*I like it spicy, but as written it will be on the mild side. Feel free to amp up the spice if that's your thing!
*You can make chive oil by heating 1/2 cup of olive or safflower oil over low heat with 1/4 cup roughly chopped chives. Let it warm and come to a low simmer (just barely bubbling) for about 2 minutes. Turn off the heat and let it cool, straining out the chives after 20-30 minutes or once cool.
Nutrition
4 points, assumes 8 servings
Amount Per Serving: CALORIES: 564 PROTEIN: 25g