Lenten

My Honest Review: Lentil, Kale and Cauliflower Soup by Hy-Vee.

I came across this Lentil, Kale and Cauliflower soup recipe in the November 2019 issue of Hy-Vee Seasons magazine. This recipe originally called for several Hy-Vee grocery store exclusive products including their pre-cut and washed produce containers called SHORT CUTS. Although these ready-made items are a great way to save on prep time, I found that this particular blend was not always available and the cost of the Short Cuts was not something I was willing to pay extra for. Although I did have to make a few minor adjustments to the recipe (adding A LOT more broth for one), this flavorful soup is definitely a keeper for my family! Whether you are trying to add meatless meals to your diet or looking for great vegan, vegetarian, or Lenten options, this soup is sure to please!

Secret Savvy Tip #1: Blanch and freeze chopped celery to have on hand for soups and casseroles. Saves prep time and saves money – No more wasted celery! You can also freeze your diced onions, with or without blanching.

Secret Savvy Tip #2: Save prep time with your carrots by using baby carrots (you can slice them or not- the choice is yours!) OR by using pre-packaged crinkle-cut carrots from the frozen food section.

Lentil, Kale and Cauliflower Soup

Lana My Honest Review: Lentil, Kale and Cauliflower Soup by Hy-Vee. I came across this Lentil, Kale and Cauliflower soup recipe in the November 2019… Recipes Soup, Meatless, Vegetarian, Vegan, Lenten European Print This

Serves: 6 Prep Time: 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Tbsp. extra virgin olive oil
• 1/4 cup chopped onion
• 1 cup sliced celery
• 1 clove garlic, minced (or 1/2 tsp. ready minced garlic from a jar)
• 16 oz. (1 lb.) baby carrots or 3 cups fresh or frozen sliced carrots
• 1 1/2 cup dry lentils, rinsed
• 8 cups (64 ounces) of vegetable stock (I like to use Better than Bouillion brand seasoned vegetable base to make my broth)
• 1 3/4 cup water
• 1/4 tsp. ground cumin
• 1/4 tsp. ground coriander
• 16-ounce bag frozen cauliflower florets
• 2 cups fresh kale leaves, torn (or 2 cups frozen kale)
• 2 tsp. red wine vinegar
• salt and pepper, to taste

Instructions

Adapted from the recipe Lentil, Kale and Cauliflower Soup by Hy-Vee.

1. Heat extra virgin olive oil in a stockpot over high heat. Add onion, celery, and garlic and saute for 1 minute. Turn off heat and remove the stockpot from burner.
2. Steam sliced carrots to almost fork tender. (I typically do this in the microwave with a small amount of water. "Pre-cooking" the carrots in this manner saves time and ensures the carrots are tender when the soup is done). Drain.
3. Return stockpot to burner. Add carrots, lentils, vegetable stock, water, cumin, coriander, and frozen cauliflower florets. Bring to boiling. Reduce heat, cover,  and simmer for 25 minutes or until cauliflower is tender.
4. Add kale and simmer for an additional 5-10 minutes.
5. Remove from heat and stir in red wine vinegar. Season to taste with salt and pepper if desired.