CURRIED CAULIFLOWER AND CHICKPEA SOUP

Prep time 15 mins Cooking time 50 mins Serves 4

INGREDIENTS

1.5kg cauliflower florets

2 x 400g cans chickpeas, rinsed, drained ¼ cup olive oil

2 tbsp curry powder

1 tsp garam masala

1 tsp ground turmeric

1 tsp ground cumin

¼ tsp ground coriander 2 litres chicken stock

Juice of 1 lemon

Greek-style yogurt, baby spinach leaves, chopped smoked almonds, bread to serve

METHOD

Preheat oven to hot, 200°C. Grease and line two oven trays.

In a large bowl, toss cauliflower and chickpeas with olive oil and spices. Divide between trays. Roast for 20-25 minutes until golden. Reserve 2 cups florets and chickpeas. Transfer remaining cauliflower and chickpeas to a large saucepan. Pour stock over and bring to the boil on high. Reduce heat to low and simmer, covered, for 20-25 minutes until very tender.

Using a stick blender, process mixture until smooth. Reheat on low, stirring, for 2 minutes. Stir lemon juice through and season.

Divide soup between serving bowls. Drizzle with yoghurt and top with baby spinach, reserved cauliflower mixture and almonds. Accompany with bread.