TODAY’S RECIPE: Curried cauliflower & lentil soup
WARMING and satisfying. SERVES 3-4
Ingredients
1 cauliflower 2 tsp fennel seeds 150g red lentils 3 tbsp curry paste ½ lemon, juiced
Method
1. Remove outer leaves from cauliflower, cut off stalk and roughly chop, then cut head into small florets. Toss a quarter of the florets in 1 tbsp oil and 1 tsp of the fennel seeds, season well, then tip into a roasting tin and set aside.
2. Heat oven to 220c/200c fan/gas 7. Heat ½ tbsp oil in a saucepan over medium heat. Add rest of seeds, toast for two minutes, then add lentils and remaining cauliflower. Stir in curry paste. Add 1 litre water and bring to boil. Simmer for 25 minutes until the cauliflower is tender and lentils cooked through.
3. Meanwhile, put roasting tin of florets in oven. Roast for 20 minutes until crisp and slightly charred. Tip soup mixture into a food processor and blitz until smooth, tip back into pan to warm through, adding lemon juice and a little water if too thick. Tip into bowls and top with florets and fennel seeds to serve.