A warming and nourishing bowl of soup – perfect to take for your winter lunch! With protein coming from the chickpeas this will leave you feeling satisfied. Try adding some fresh green herbs for an extra flavour hit!
Curried Cauliflower Soup
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
