Lentil Cauliflower Soup

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 4 cups chicken broth
• 1/2 cup green lentil, rinsed well
• 1 1/2 cups cauliflower, chopped into small florets
• 2 tablespoons fresh parsley
• pepper

1. Heat olive oil over medium heat.
2. Add onion, carrots and celery. Cook for 3-4 minutes or until softened.
3. Add garlic, cumin and tumeric and cook until fragrant, about 30 seconds.
4. Add broth and lentils, bring to a boil and reduce to a simmer for 40 minutes or until lentils are cooked.
5. Using a potato masher, break up about half the soup. Add cauliflower and cook for 8 minutes or until tender.
6. Stir in fresh parsley and pepper.
7. Garnish with fresh chives.

olive oil, onion, carrot, celery, garlic, cumin, turmeric, chicken broth, green lentil, cauliflower, fresh parsley, pepper

Taken from www.food.com/recipe/lentil-cauliflower-soup-455708 (may not work)