Go Back

Curried Cauliflower Soup

Servings 2
Prep Time 10 mins
Cook Time 30 mins

Ingredients

Soup

  • ¾ can chickpeas drained & rinsed
  • 2 parsnip diced 1cm
  • ¾ pack diced cauliflower
  • ½ tsp turmeric
  • ½ tsp mild curry powder
  • ¼ tsp garam masala
  • ½ tsp ground cumin
  • 1 tsp olive oil
  • 3 cups vegetable stock
  • ½ tsp salt

To Serve

  • ½ lemon cut into wedges
  • 2 Tbsp yoghurt

Instructions

  • Before you start. Preheat oven to 200°C.
  • Prep & roast veggies. Prep chickpeas and parsnip and toss on a lined oven tray with diced cauliflower, spices and oil. Season with salt and pepper. Roast in oven for 16-18 minutes, until lightly golden.
  • Make soup. Reserve 1/4 of the chickpeas, then add remainder of veggies and chickpeas to a medium pot. Add stock and salt and bring to the boil. Once boiling, reduce to a simmer and cook, covered, for about 12 minutes, until very tender. Blend soup with a stick blender and season to taste with salt and pepper.
  • To finish. Prep lemon.
  • Serve soup with yoghurt and reserved chickpeas. Squeeze over lemon.

Notes

Energy 1179 kJ | 282 kCal | Carbohydrates 41.8 g | Protein 10.6 g | Fat 5.8 g
Calories: 282kcal