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
15mins
Cook Time
50mins
Difficulty Level
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A soup with touches of spice stemming from Indian influence, this curried cauliflower and chickpea soup is easy, hearty and still healthy.

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
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

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