Free Issue! Try Saltscapes Magazine before you buy. Download Now

Tomato, Cauliflower, Lentil & Roasted Garlic Soup by Jennifer Niefer (Halifax, NS)

A pediatric intensive care doctor, Jennifer recently moved back home to Halifax from Ontario. This past winter she was on maternity leave. “We were getting a lot of snow so I spent a lot of time indoors. With two small children, I needed to make things that would be hearty (hence including lentils) but that actually wouldn’t be that labour intensive,” Jennifer says. “I found that these roasted veggies, which I was craving on the cold winter days, were super-fast and easy and other than chopping the onion, carrot and celery, this recipe mainly involved putting things in the oven or on the burner and walking away for a while. The lentils and cauliflower added a creaminess to the soup without adding cream.”

We were curious about cooking the stem and Jennifer said it was a tip she picked up watching Master Chef, as it adds an earthy note to the dish.

We’re not sure if it’s the “magic ingredient” but this soup is delicious.


Other Stories You May Enjoy

2017 Recipe Contest - 3rd Place Winner - Chicken

Food “brings us back to basics and promotes friendship among neighbours,” says Arlene. Spending part of a year in France after college instilled in Arlene a love of fresh foods prepared each day...

Tried & True Spinach & Rice Salad

This recipe makes a large salad suitable for a group—ideal for your next potluck or picnic.

Newfoundland Treasure

With the recent surge in the popularity of comfort food, the reissue of the home-cooking bible, The Treasury of Newfoundland Dishes, is perfect for any foodie’s kitchen. Nobody does comfort food...