Curried Cauliflower Soup

Name: Curried Cauliflower Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Asian, Indian
Ingredients: 1 head cauliflower, cut into florets; 2 tsp ground cumin; 2 tsp ground cinnamon; 1.5 tsp ground turmeric; 1/8 tsp cayenne pepper; Black pepper; A drizzle of rapeseed oil; 1 medium onion, diced; 1 small leek, sliced; 2 cloves garlic, minced; 1 inch ginger minced; 1 tbsp medium curry powder; 165g Red lentils; 1.2l low salt vegetable stock; 240ml milk; 1 tsp Maple syrup; 0.5 tbsp lime juice; Rapeseed oil, for cooking

7 steps

Prep:10minCook:50min

Updated at: Sat, 20 Jan 2024 12:59:09 GMT

Nutrition balance score

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Ingredients

6 servings

1 headcauliflower

cut into florets

2 tspground cumin

2 tspground cinnamon

1 ½ tspground turmeric

⅛ tspcayenne pepper

1 inchginger

1 Tbspmedium curry powder

165gRed lentils

1.2llow salt vegetable stock

240mlmilk

1 tspmaple syrup

0.5 TbspLime juice

rapeseed oil

for cooking

Instructions

Step 1

Add the cauliflower to a roasting tray and drizzle with the oil and sprinkle over the spices. Toss to coat and then bake in the oven at Gas mark 6/400F/200C for 20 minutes.

Step 2

Add the lentils to a saucepan and cover with boiling water. Return to the boil and then simmer for 5 minutes. Drain and set aside.

Step 3

Heat some oil in the now empty saucepan and toss in the onions, leek and garlic. Sauté for 4 minutes.

Step 4

Add the curry powder and ginger and mix for another minute.

Step 5

Pour over the stock and add the lentils back in. Mix and bring to the boil and then simmer for 10-15 minutes.

Step 6

Add the cauliflower and simmer for another 10 minutes.

Step 7

Turn off the heat and purée using a hand blender. Pour in the milk, lime and syrup and reheat a little.