Name: Curried cauliflower and chickpea soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1.5 kilogram cauliflower florets; 2 x 400g cans chickpeas, rinsed, drained; 1/4 cup olive oil; 2 tablespoon curry powder; 1 teaspoon garam masala; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1/4 teaspoon ground coriander; 8 cup (2 litres) chicken stock; juice of 1 lemon; Greek-style yoghurt, baby spinach leaves, chopped smoked almonds, bread to serve

Curried cauliflower and chickpea soup

This curried cauliflower and chickpea soup makes the most of winter's bounty of cauliflower. Featuring spices like cumin, turmeric and coriander, this warming soup is a healthy, comforting meal

Serves 4

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

1.5 kilogram cauliflower florets

2 x 400g cans chickpeas, rinsed, drained

1/4 cup olive oil

2 tablespoon curry powder

1 teaspoon garam masala

1 teaspoon ground turmeric

1 teaspoon ground cumin

1/4 teaspoon ground coriander

8 cup (2 litres) chicken stock

juice of 1 lemon

Greek-style yoghurt, baby spinach leaves, chopped smoked almonds, bread to serve

Method

1.Preheat oven to hot, 200°C. Grease and line two oven trays.

2.In a large bowl, toss cauliflower and chickpeas with olive oil and spices. Divide between trays. Roast for 20-25 minutes until golden. Reserve 2 cups florets and chickpeas.

3.Transfer remaining cauliflower and chickpeas to a large saucepan. Pour stock over and bring to the boil on high. Reduce heat to low and simmer, covered, for 20-25 minutes until very tender.

4.Using a stick blender, process mixture until smooth. Reheat on low, stirring, for 2 minutes. Stir lemon juice through and season.

5.Divide soup between serving bowls. Drizzle with yoghurt and top with baby spinach, reserved cauliflower mixture and almonds. Accompany with bread.

Jennene Plummer