Curried Cauliflower & Chickpea Soup

A soup with touches of spice stemming from Indian influence, this curried cauliflower and chickpea soup is easy, hearty and still healthy.

Yield: 4 to 6 Servings
Prep Time: 15 mins
Cook Time: 50 mins
Difficulty Level: 1/5

Ingredients

• 1.5 kg cauliflower florets
• 2 x 400 g cans chickpeas, rinsed, drained
• ¼ cup olive oil
• 2 tbsps curry powder
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ¼ tsp ground coriander
• 8 cups (2 litres) chicken stock
• Juice 1 lemon
• Greek-style yoghurt, baby spinach leaves, chopped smoked almonds, bread to serve

Steps

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

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

03. Transfer remaining cauliflower and chickpeas to a large saucepan. Pour stock over and bring to boil on high. Reduce heat to low. Simmer, covered, 20-25 mins, until very tender.

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

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

Photo: John Paul Urizar/Bauer