This is amazing. So simple, but so good. So easy, but such complexity of flavor. I seriously underestimated how good this is. Having read the comments about the soup being bland, I made some assumptions and adjustments. For broth, I used two large cubes of my homemade low sodium vegie broth reduction. I sauteed the garlic, onion, veggies, and ginger gently until they were almost translucent. I added first two Tblsp of vadouvan, mixed it in, allowed to simmer while the stock cubes thawed into the mix. Then I added 2 cups of water, simmer. Next 1/2 C reconstituted coconut milk powder (1:2 ratio) and added the last Tblsp of vadouvan. Allowed to simmer. Then added lentils. I gradually added more water as the lentils expanded, simmering all the while. Since we have a low sodium household, I opted not to add salt or pepper. In total, I added 8 cups of liquid, but tasted along the way before adding more. For serving, each bowl was topped with some roasted cauliflower and cilantro leaves. The result was so flavorful, absolutely delicious. My partner told me I have to ask if you sell vadouvan in bulk … please 🙏🤓❤️

A wonderful soup for the chilly weather we are having! This made a nice, big pot that will keep my husband and I satiated for the next few nights. I did have to do a little doctoring (I almost always find this to be true of recipes), but after the addition of more salt and pepper, to taste, another half a lime for more acid, and some preserved lemon peel for a little extra zing, I’m quite happy with it, and will definitely be making it again! The Vadouvan spice mix is really high quality, as is everything else at Oaktown—so lucky to live nearby!

Hi Stacey,

Thank you for your feedback, and I’m sorry the soup turned out bland when you prepared it. The additional water may have impacted it, but this recipe also goes a bit lighter on the amount of spice than some of the others in our catalog. When in doubt, I would recommend adding more of the blend, a bit of finishing salt or chile flakes to spice it up a bit.

I do think your inclination to sprinkle some extra at the end would help as well. I find the Vadouvan to be very satisfying as a finishing spice, and use it to top off hummus frequently! My go-to cauliflower soup recipe also adds small pan fried, salted cauliflower bits on top just before serving. You could try something similar and add the Vadouvan to these crunchy additions.

I hope this helps if you make the soup again, and that you find fun and delicious ways to use the Vadouvan regardless!

Warmly,
Evan (they/them)
Customer Success Lead
Oaktown Spice Shop