Touted as a fat burning soup. (6 servings)

Green Detox Lentil & Cauliflower Soup is earthy, vibrant, and comforting. Aromatic ginger, cumin, coriander, and turmeric bloom in olive oil, wrapping lentils and cauliflower in warm spice. Cauliflower softens into silky bites, while blended soup adds gentle creaminess without dairy. Spinach and fresh herbs brighten the finish, and lemon juice lifts the flavors with a clean, citrusy snap. It’s hearty yet light, with satisfying plant protein and fiber. Serve with toasted whole-grain pita or seeded sourdough. Add a crisp cucumber-herb salad with lemon and olive oil. For richness, swirl in tahini or a spoon of plain Greek yogurt

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh grated ginger
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Pinch cayenne (optional)
• 7 cups low-sodium vegetable broth
• 1 cup dry green or brown lentils, rinsed
• 1 small head cauliflower, cut into florets
• 3 cups chopped spinach
• 1 cup chopped parsley or cilantro
• Juice of 1/2–1 lemon
• Salt and black pepper to taste

Directions

1. Sauté onion in olive oil 4–5 minutes. Add garlic, ginger, and spices; cook 1 minute.
2. Add broth and lentils; simmer 20 minutes.
3. Add cauliflower; simmer 10–12 minutes until tender.
4. Stir in spinach and herbs; cook 2 minutes.
5. Blend 2–3 cups of the soup and return to pot for a creamy texture (optional).
6. Finish with lemon juice; season to taste.
7. Add protein boost: Top each bowl with 2 tbsp plain Greek yogurt or diced grilled chicken.

Serving and storage

• Storage: Refrigerate up to 4 days or freeze up to 3 months.
• Reheat gently to preserve texture.
• Batch tip: Double recipes and freeze in 2-cup portions for easy meals.

Why it works as a fat burning soup: Plant-based protein from lentils, high fiber veggies, and metabolism-friendly spices. Cauliflower adds creaminess without dairy.

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