Cauliflower and Red Lentil Soup

2-3 teaspoons oil

1 medium onion, chopped

2 celery stalks, diced

2 carrots, diced

1-2 cloves garlic, minced

1 red jalapeno, seeded and minced

4 cups cauliflower florets

1/2 cup dry whole red lentils, sorted and rinsed

1 small bay leaf

1/2 teaspoon ground cumin

1/2 teaspoon curry powder

pinch of allspice

4-5 cups vegetable broth

1/2 cup unsweetened coconut milk (I use light but full-fat is fine if that's what you prefer)

Saute onion, celery, and carrot until very lightly browned. Add garlic, pepper and spices; saute until fragrant. Add lentils and broth; cover and simmer about 25-30 minutes. Add cauliflower, cover, simmer until tender. Remove bay leaf. Stir in coconut milk. Season with salt and pepper to taste.

Yields 4 generous bowlfuls of soup.