Spiced cau­li­flower soup

40 MIN­UTES | SERVES 4 EASY | V LC

Olive - - COOK -

cau­li­flower 1 large (about 450g), tough outer leaves re­moved veg­etable oil 2 tbsp onion 1, finely chopped gar­lic 2 cloves, thinly sliced medium curry pow­der 1 tbsp veg­etable stock 1 litre greek yo­gurt 100g lemon Ω, juiced

• Trim all of the flo­rets from the cau­li­flower and cut into chunky pieces, keep­ing back 2 of the nicer flo­rets for later. Finely chop the stem.

• Heat the veg­etable oil in a large pan and cook the chopped cau­li­flower flo­rets and stem with the onion over a medium heat for 10 min­utes, stir­ring reg­u­larly, un­til the cau­li­flower is deeply golden. Tip in the gar­lic and cook for 2 min­utes, then add the curry pow­der and cook for 1 minute. Pour in the veg­etable stock and sim­mer for 20 min­utes un­til the cau­li­flower is start­ing to break down. Stir through the yo­gurt, then use a stick blender to whizz un­til com­pletely smooth.

• Use a sharp knife or man­do­line to very thinly slice the 2 cau­li­flower flo­rets you kept back. Gen­tly toss them with a lit­tle sea­son­ing and the lemon juice. Pour the soup into bowls and top with the thinly sliced cau­li­flower, and a grind­ing of black pep­per, if you like.

PER SERV­ING 163 KCALS | FAT 9.8G SAT­U­RATES 2.3G | CARBS 11G | SUG­ARS 7.8G FI­BRE 5G | PRO­TEIN 5.1G | SALT 0.7G

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