Hearty Lentil, Shrimp and Cauliflower Soup
Hearty Lentil, Shrimp and Cauliflower Soup
Ingredients
- 1 onion, chopped
- 1 celery stalk, diced
- 1 garlic clove, chopped
- 1 tbsp fresh ginger, chopped
- 2 tbsp unsalted butter
- 1 tsp curry powder
- 1/2 tsp ground turmeric
- 1 tbsp (15 ml) tomato paste
- 8 cups (2 litres) low-sodium vegetable broth
- 1 cup (190 g) dried red lentils, rinsed and drained
- 2 cups (200 g) small cauliflower florets
- 1/2 lb (225 g) shrimp, cut into small pieces
- 1/2 cup (75 g) crushed capellini or angel hair pasta
- 1/4 cup (10 g) cilantro, finely chopped
- 1/4 cup (60 ml) sour cream
- Lime wedges, to taste
Instructions
- In a large pot over medium heat, soften the onion, celery, garlic and ginger in the butter. Add the spices and continue cooking for 1 minute. Add the tomato paste and stir to coat. Add the broth and lentils. Season with salt and pepper. Bring to a boil, then simmer for 10 minutes.
- Add the cauliflower and continue cooking for 5 minutes over medium-high heat. Add the shrimp and pasta and cook for 2 more minutes. Remove from the heat and let rest for 5 minutes before serving.
Hearty Lentil, Shrimp and Cauliflower Soup