Name: Curried cauliflower and chickpea soup
Prep time: 14 min
Cook time: 55 min
Total time: 69 min
Yield: 4
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

Curried cauliflower and chickpea soup

Use up your pantry supplies to make this yummy soup-style curry.

Serves 4

Prep

14M

Cook

55M

Total

1H 9M

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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

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

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.

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.

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

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

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

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