Vegan curry lentil soup with baked cauliflower

Ingredients for 3 servings:

• 800 ml vegetable stock
• 400 ml coconut milk
• 2 bell peppers, red
• 2 carrots
• 1 onion(s)
• 3 tsp red curry paste
• 180 g lentils, red
• 1 head of cauliflower
• 4 tsp olive oil
• 2 tsp curry powder
• ½ tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Roughly chop the vegetables for the soup. Heat a little oil in a pan and sauté the vegetables. Season lightly with salt and pepper. Add the curry paste and sauté briefly. Add the stock, coconut milk, and lentils and simmer for about 25 minutes. Then puree with a hand blender. Divide the cauliflower into florets. Mix the remaining ingredients in a bowl. Add the cauliflower and toss well until all the florets are coated. Roast on a baking tray in a preheated oven at 220 degrees Celsius (top/bottom heat) for about 20-30 minutes on the middle rack until tender and lightly browned. Serve on top of the soup. Tip: Leave some coconut milk over to garnish the soup, and if you happen to have some black cumin seeds at home, sprinkle over some more.