Middle Eastern Roasted Cauliflower and Lentil Soup

This vegan/vegetarian one pot meal is wholesome, hearty and full of Middle Eastern flavors. The cauliflower is slowly roasted with coriander and cumin to develop a deep, nutty taste in the vegetable while the lentils add texture and protein to the soup. This soup pairs very well with a shaved fennel and citrus salad. Ingredients  Vegetable stock, lentils, cauliflower, leeks, celery, garlic, onions, potatoes, coriander and cumin. Garnishing options Crunchy toasted almonds and parsley. Helpful Tips This is a hearty vegetarian/vegan soup. Add vegetable broth when reheating if a thinner soup is desired. Freezing Instructions This soup is best enjoyed fresh however it will freeze well up to 3 to 4 months. Potential Allergens There are no allergens contained in the soup.