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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.


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