What you'll be getting:

Cauliflower and Lentil Soup

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Per Serving:

1 cup roasted cauliflower broth (roasted carrots and cauliflower, water, fines herbes, nutritional yeast, salt, pepper)
1/2 c cooked green lentils
100 g veggies (cauliflower, carrots, delicata squash, kale tossed in oil, salt, pepper and nutritional yeast)
Wild Yeast Whole Wheat Sourdough Bread*

*GF bread subbed for gluten-free diets

Equipment needed: Pot large enough for all the ingredients, sheet pan

Preheat the oven to 435.

If you have a roast option on your oven use that instead of bake. Though baking is fine.

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Place the veggies, with the exception of the kale, on a sheet pan. When the oven reaches 435, place sheet pan in the oven. Set a timer for 15 minutes.

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While your veggies are roasting, put the broth and lentils in a pot with a lid, simmer on low heat.

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After 15 minutes the veggies will be roasted.

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Next, add the kale and cover with the lid.

Transfer the veggies into the broth.

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Place the bread in the oven, and set a timer for 5 minutes.

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After the 5 minutes the soup will be ready and bread will be warmed. From start to finish this dinner takes 20 minutes. Enjoy!

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