The marriage of sorghum and cauliflower in a winter soup creates a symphony of flavors and textures. The chewy, nutty sorghum grains complement the smooth, creamy cauliflower, resulting in a dish that is both satisfying and nourishing. Embrace the warmth and comfort of a winter soup with sorghum and cauliflower, and delight your taste buds with a dish that is as nutritious as it is delicious.
Sorghum, an ancient grain, has been cultivated for thousands of years. It is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or those simply seeking to diversify their grain intake. Rich in fiber, protein, and essential nutrients, sorghum is known for its nutty flavor and chewy texture, which adds substance and heartiness to any dish.
Cauliflower, a member of the cruciferous vegetable family, is celebrated for its versatility and health benefits. Its mild flavor allows it to blend seamlessly into a variety of recipes, while its nutrient profile—packed with vitamins C and K, fiber, and antioxidants—supports a healthy immune system. In this winter soup, cauliflower provides a creamy texture without the need for dairy, making it an excellent choice for those following plant-based diets.
Prep Time: 30 min // Roast Time: 45-50 min // Cook Time: 40-50 min. // Serves 4
Ingredients
- 1 cauliflower head
- 1 garlic clove
- 1 tbsp unrefined coconut oil
- 1 large carrot, cut into rounds
- 1 stalk celery, chopped
- 1 medium yellow onion, diced
- 1 ½ cups red lentils, rinsed under cold water
- ⅔ cups sorghum
- ½ cup white wine
- 1 tbsp olive oil
- 2 tsp turmeric
- 1 tsp celery salt, or regular sea salt
- ½ tsp ginger paste (or grated from fresh rhizomes)
- 1/2 tsp fenugreek
- 1 qt vegetable broth
- ½ cup almond yogurt
Method
Set the oven to 450°F. Rub the whole cauliflower head with the peeled garlic clove and 1 tbsp coconut oil. Roast for 45 to 50 minutes in a heatproof baker. Remove from the oven and set aside to cool at room temperature.
In a dutch oven, heat up a tbsp of olive oil. Add the celery, onion, carrot, turmeric, ginger, fenugreek, and celery salt. Sauté for 2-3 minutes and deglaze with the white wine.
On a cutting board, chop the cauliflower dividing the stem from the florets. Cut them into bite-size pieces. Then add the cauliflower, lentils, sorghum, and enough broth to cover the vegetables in the dutch oven. Cover with a lid and bring to a rolling boil. Lower the heat and stew for 30-35 minutes. Remove from the heat and mix in the yogurt while stirring to combine.
Serve immediately with a slice of sourdough bread.
Enjoy the magic of a winter warming soup and relish in the hearty, creamy embrace of this easy but delectable ancient grain cauliflower and red lentil soup.
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