CARROT & CAULIFLOWER SOUP

SERVES 4 PREP 25 MINS COOK 35 MINS PER SERVE 506kj COST $$$$$

1 tbsp extra-virgin olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 tbsp curry powder 500g carrots, peeled, chopped ¼ medium cauliflower, cut into florets 3 cups water 2 cups vegetable stock lemon juice, to taste low-fat Greek-style yoghurt, coriander sprigs, to serve

1 In a large saucepan, heat oil on high. Saute onion and garlic 3-4 mins until softened. Stir in curry powder, cook 30 secs.

2 Add vegetables, water and stock. Bring to boil on high. Reduce heat to medium. Simmer, covered, 25-30 mins until vegetables are tender. Remove from heat.

3 Blend or process until smooth. Add lemon juice and season to taste. Serve topped with yoghurt and coriander sprigs.