Give your lunchtime a little bit of spice with this nourishing cauliflower soup with a curry twist.
Serves 6-8
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
1 large cauliflower, outer leaves removed
1 tbsp vegetable oil
2 echalion shallots, finely chopped
2 cloves of garlic, roughly chopped
1 tbsp medium curry powder
1 litre of vegetable stock
100g Greek yoghurt
1/2 lemon, juiced
Sliced almonds to garnish
Method
Cut the cauliflower into chunky florets.
Heat the vegetable oil in a large saucepan on medium heat and add the cauliflower florets and shallots. Cook for 10 minutes, stirring regularly.
Add the garlic and cook for a couple of minutes, then add the curry powder and stir to distribute.
Pour the vegetable stock over the top and bring to the boil before reducing to a simmer. Cook for 20 minutes until the cauliflower is soft.
Remove from the heat and stir through the yoghurt and then the lemon juice.
Blend with a hand or stand blender.
Garnish with sliced almonds.
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