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What you'll be getting:

Cauliflower and Lentil Soup


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.


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.


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


After 15 minutes the veggies will be roasted.


Next, add the kale and cover with the lid.

Transfer the veggies into the broth.


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


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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