Curried cauliflower & lentil soup
Ingredients
- Step 1 1 cauliflower
- Step 2 1½ tbsp oil
- Step 3 2 tsp fennel seeds
- Step 4 150g red lentils
- Step 5 3 tbsp curry paste of your choice
- Step 6 ½ lemon , juiced
Calories: 242
Carbohydrate: 27 g
Protein: 13 g
Fat: 8 g
Cook time: 40 minutes
Prep time: 10 minutes
Total time: 50 minutes
Servings: 4
TAGS
Lunch
Soup
Supper
Cauliflower
Elena Silcock
Fibre
Gluten free
Healthy
Iron
Low calorie
Low fat
Red lentil
Soup
Vegan
Vegetarian
Vitamin c
Winter
Directions
- Step 1 Remove the outer leaves from the cauliflower, cut off the stalk and roughly chop, then cut the 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.
- Step 2 Heat oven to 220C/200C fan/gas 7. Heat ½ tbsp oil in a saucepan over a medium heat and add the remaining fennel seeds, toast for 2 mins, then add the lentils and the remaining cauliflower. Stir in the curry paste, then add 1 litre water and bring to the boil. Simmer for 25 mins until the cauliflower is tender and the lentils are cooked through.
- Step 3 Meanwhile, put the roasting tin of cauliflower in the oven and cook for 20 mins until crisp and slightly charred. Tip the soup mixture into a food processor and blitz until smooth, tip back into the pan to warm through, adding the lemon juice and a little water if it's too thick. Tip into bowls and top with the crispy cauliflower and fennel seeds to serve.