A soup with touches of spice stemming from Indian influence, this curried cauliflower and chickpea soup is easy, hearty and still healthy.
- 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
Preheat oven to hot, 200 C. Grease and line two oven trays.
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.
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.
Using a stick blender, process mixture until smooth. Reheat on low, stirring, 2 mins. Stir lemon juice through and season.
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