Spiced cauliflower soup
40 MINUTES | SERVES 4 EASY | V LC
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