Curried Cauliflower And Lentil Soup - cooking recipe

Ingredients

2 tbsp butter
1 None onion, peeled and chopped
1 None small cauliflower (about 2 lbs), cut into florets
3 None medium-sized potatoes, peeled and cut into cubes
2-3 tsp curry powder, according to taste
5 1/4 cups vegetable stock
5 oz red lentils
2/3 cup heavy cream
5 oz frozen peas
1 tsp oil
2 oz smoked bacon, cut into strips

Preparation

Melt the butter in a large saucepan and saute the onion, cauliflower and potatoes for 3 mins. Sprinkle with the curry powder, then add the stock. Bring to a boil and simmer for 5 mins. Remove a few cauliflower florets and set aside. Simmer for another 10 mins.
Meanwhile, in a separate saucepan, cook the lentils in boiling water according to package instructions.
Transfer the soup to a blender and puree. Return to the pan and add the cream, peas and reserved cauliflower. Simmer for 2 mins. Drain the lentils and add to the soup. Simmer for 3 mins. Season with salt and black pepper.
Heat the oil in a frying pan and fry the bacon until crispy. Ladle the soup into bowls and garnish with the bacon.