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alanna brown nutritionist

Hi!

My name is Alanna. I am a Nutritionist, Recipe Developer and Food Stylist based in Melbourne.

On my blog I like to share healthy recipes and nutrition tips. 

Businesses can contact me for nutrition consultations, recipe development and workshops.

Thanks for stopping by!

Roast Garlic Cauliflower & French Lentil Soup

Roast Garlic Cauliflower & French Lentil Soup

Some people spend their Saturdays getting ready to go out and party, however I spent mine making soup! Not that it took the whole day of course, that is the best part about soup - it is so quick and easy!

Soups are fantastic meals as they include a good serving or two of vegetables and encourage you to slow down. Hot soup is definitely not eaten quickly.

High in Vitamin C and fibre, cauliflower is perfect for helping you sustain optimal immune health over the winter months. As Vitamin C leaks out of vegetables during the cooking process into the liquid, you do not lose any of the goodness. Vitamin C has been shown to decrease the severity and duration of cold and flu symptoms.

I always like to add a source of protein to my soups to increase the satiety of the meal. Lentils work perfectly and are super cheap. If you prefer, feel free to add drained and rinsed tin of lentils instead of cooking these up.

 Roast Garlic Cauliflower & French Lentil Soup

roast garlic and cauliflower french lentil soup

 

Ingredients

  •  3-4 garlic cloves
  • 1 cup du Puy Lentils
  • 2 tablespoons Olive oil
  • 1 teaspoon Butter
  • 2 x sprigs of Rosemary
  • 1 Cauliflower, chopped
  • 2 1/2 - 3 cups of Vegetable stock 
  • Salt and pepper
  • Chives, sliced
  • 1/4 cup Parmesan

 

  1. Roast the garlic cloves in their skins for about 30-35 minutes until fragrant in an oven preheated to 200C.
  2. While the garlic is roasting cook the lentils in a saucepan by covering in water, add a little stock if you wish, bring to a boil and them simmer uncovered for about 20-25 minutes until tender. Add more water as you need and stir occasionally. Drain and set aside.
  3. Pour the olive oil and butter into a heavy based saucepan, add the rosemary and bring to medium high heat. Squeeze the garlic out of the skins and add to the pan, cooking for about 5 minutes. Add the cauliflower, stir to coat and then pour in the stock. Bring to boil and then simmer for about 20-25 minutes. Stirring occasionally.
  4. Remove the rosemary sprigs, blend the mix - being careful not to burn yourself - and stir through the lentils.
  5. Sprinkle with parmesan and chives. Serve with some toasted sourdough (preferably toasted with extra parmesan) and enjoy!

What is your favourite soup?

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