This soup, like a lot of my dishes is rooted deeply in Eastern European traditions and upbringing. Growing up in Poland during the Communism, my mum had to get creative on a tight budget to feed the family. Soups were a staple at my home. Having soup was sometimes the only dish for dinner, so they had to be hearty and filling.
1 large onion
3-6 cloves of garlic
2-3 medium potatoes
1 head of cauliflower
1 cup of red lentils
1-2 cubes of vegan boullion
1-2 Tsp of coconut oil
2-3 bay leaves
5 all spice
fresh or dried parsley
2-3 pinches of cayenne pepper
salt (Himalayan, Redmond or Celtic)
1. In a pot about 3-4 quarts deep, add coconut oil and let it melt on slow flame. Chop up onion and add to the pot. Keep the flame low and stir occasionally. Make sure to not burn the onion. Chop up garlic into small pieces and add to the pot. When the onion gets soft, add 2-3 cups of water and raise the flame.
2. Chop up the potatoes into roughly 3/4 inch cubes. Do not skin them if organic. Add to the pot.
3. Separate cauliflower florets and cut them into roughly 1 inch pieces. Add to the pot.
4. Add the red lentils.
5. Fill the rest of the pot with desired amount of water, making sure the veggies are well covered.
6. Add bay leaves, all spice, boullion cubes. Bring to boil stirring occasionally, then lower the flame and keep checking for the cauliflower florets to get soft. If they begin to fall apart, you have been cooking them too long.
7. Lower the flame to simmer, add parsley, cayenne pepper and salt. Keep tasting until you get the flavor you like.
8. Serve until it cools down some. The leftovers will keep in the fridge up to 2-3 days.
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