More soup recipes – what’s new? I could live on soups and stews! This one is particularly has been on repeat because it is addictive. I think it is the spiciness that really has me coming back for more, and I am not someone who needs a whole lot of spicy usually. Plus the cashews add a little something special. If you have never had cashews in soup, just do it.
I kind of created this recipe by accident because I was using up leftover veggies in the fridge and started to just toss things together. But it ended up being so good that I had to write it down so I wouldn’t forget (and of course, share with all of you). I hope you enjoy it as much as me.
Recipe
You will need:
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cups cauliflower florets
- 1 cup broccoli florets
- 1/2 cup yellow lentils
- 1 tsp ginger powder
- Salt, to taste
- 2 tbsp thai red curry paste
- 1 tbsp sriracha hot sauce
- 7-8 cups vegetable stock
- 1/2 cup raw cashews, roughly chopped
- 1 block tofu, cut into bite-sized cubes
To make:
- In a large pot, add olive oil, onion, and garlic. Over medium heat, sauté for a few minutes, until fragrant.
- Add carrots, celery, cauliflower, broccoli, yellow lentils, ginger, and salt. Toss until everything is coated before adding in the stock, red curry paste, and sriracha.
- Bring to a boil before turning down to a simmer. Once simmering, toss in the cashews and tofu and let cook (covered) for about 30-40 minutes, or until lentils are done.
- Once done, taste and add more salt if necessary. Serve as is or over rice! If you like it spicy, add more sriracha (so good!)
Looks like a lot of ingredients but it couldn’t be easier to pull together. As always, you can swap out any veggies that don’t speak to you for ones that you have in your kitchen. Red pepper would be so good in this!
I hope you all have a beautiful day. Stay warm. x
