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Curried cauliflower and chickpea soup

Use up your pantry supplies to make this yummy soup-style curry. - by Sarah Murphy
  • 20 May 2022
Curried cauliflower and chickpea soup
Prep: 14 Minutes - Cook: 55 Minutes - Serves 4
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Like a warm hug in a bowl. The spiced roasted chickpeas and cauliflower florets are used in the recipe and as toppers for added texture to savour.

Ingredients

1.5kg cauliflower, broken into florets

2 x 400g cans chickpeas, rinsed and drained

¼ cup olive oil

2 Tbsp curry powder

1 tsp garam masala

1 tsp ground cumin

½ tsp ground coriander

8 cups (2L) chicken stock

Juice of 1 lemon

Sea-salt flakes and freshly ground black pepper, to season

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

Method

  1. Preheat oven to 180°C fan-forced (200°C conventional). Grease and line 2 oven trays with baking paper.

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

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

  4. Using a stick blender, process until smooth. Reheat on low, stirring, for 2 minutes. Stir in juice. Season.

  5. Divide soup between serving bowls. Drizzle with yoghurt and top with baby spinach, reserved chickpeas and cauliflower, and almonds. Serve.

You might also like:

Quick pumpkin soup

Lamb shank and barley soup

Cheer-up chicken soup

  • Food
  • Vegetarian Recipes
  • Lunch Recipes
  • Dinner Recipes
  • Soup Recipes
Sarah Murphy
Sarah Murphy
Sarah Murphy has worked in food magazines for over 10 years, and is known for her sweet tooth and love of creating hacks and twists on classic recipes. You can usually find Sarah baking cheesy garlic bread pull-apart for friends on the weekend, (but still hasn’t mastered the art of sourdough yet!).

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