This cauliflower soup is loaded with lentils and nuts. And prep is a breeze!

228 calories per serving | 10g protein | 10g fat | 24g carbs | 9g fiber

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INGREDIENTS | Makes 3 servings

• 1 head cauliflower, roughly chopped

• ¼ cup yellow moong dal/red lentils

• ¼ cup raw cashews/skinned almonds

• 1 tbsp extra-virgin olive oil

• 1 yellow onion, roughly chopped

• 1 tbsp ginger, roughly chopped

• 1 tbsp garlic, roughly chopped

• 1/2 tsp ground turmeric

• 1 tsp salt

• Juice of 1 lemon

DIRECTIONS

• Step 1 - Saute onion in olive oil for a few minutes until soft

• Step 2 - Add ginger, garlic and saute for 2 more minutes

• Step 3 - Add in all other ingredients except lemon

• Step 4 - Add 3 cups of water, mix well

• Step 5 - Pressure cook until done (Instant pot 15 mins, natural release)

• Step 6 - Blend until smooth.

Stir in lemon juice and serve

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