Fall is definitely my favorite time of year- the crisp weather, my Birthday, Halloween. It's also a great time to cook fabulous warming meals to combat the chilly weather. Two of my favorite things to cook are soup, and bread. In honor of the orange and yellow leaves blowing about, I whipped up a fabulous lentil soup. Yum.
Lentil Soup with Cauliflower
1 large onion finely chopped
4 garlic cloves chopped
3 celery stalks chopped
3 carrots chopped
1 can of crushed tomatoes
1/2 cup cauliflower florets
handful of fresh spinach, chopped
vegetable bullion cube
water
salt and pepper
spices- cumin, paprika
Lentil Soup with Cauliflower
Saute onions and garlic in olive oil for a few minutes in a large soup pot. Add carrots and celery and cook until softened, about 7 minutes. Add water to your pot, bullion, tomatoes and lentils. Add spices and season with salt and pepper. Place lid onto pot leaving an opening. Cook the soup on low to medium heat for an hour, stirring occasionally. When lentils are soft and cooked through, add in cauliflower and add additional seasonings to taste. A few minutes before you are ready to serve, blend in fresh spinach. Serve soup with freshly made bread if desired. Enjoy!