This curried cauliflower soup ticks all of those ‘comfort food’ boxes – it is hearty, thick, creamy, smells divine and the spices give us that extra kick of heat that our bodies so desperately want in the winter months. Albeit looking pretty bland and boring, Cauliflower actually contains amazing phytonutrients which help to activate our detox enzymes! They are also an excellent source of Vitamin C and manganese, as well as containing Vitamin K which acts as an anti-inflammatory. The toasted chickpeas on top not only add crunch, but also add a great vegetarian protein source to the dish.
Ingredients
or1 tablespoon of oil, olive, salad or cooking (14 g)
or1 small unit of onions, raw (70 g)
or1 clove of garlic, raw (3 g)
or2 tsps of spices, curry powder (4 g)
or3 fresh Curry leaves (or 8 dried)
or1 large potato, blue, cut in quaters (369 g)
or1.5 liters of beverages, water, tap, well (1500 g)
or1 large cauliflower, cut into small florets (840 g)
or1 x 400g tin of chickpeas, washed and drained (448 g)
or2 tsps of, cumin seed (4 g)
Preparation
1.
In a large pot heat olive oil and saute onions until soft and translucent2.
Add garlic, curry powder and curry leaves and cook for a further 2 minutes3.
Add potato and cauliflower florets as well as stock and bring to the boil4.
Reduce to a simmer and allow to cook for about 30 – 40 minutes or until vegetables are soft5.
Turn off heat and allow to cool slightly6.
Meanwhile, heat oven to 180 degrees Celsius7.
Line baking tray with baking paper and add chickpeas8.
Drizzle with olive oil and sprinkle with ground cumin & sea salt9.
Bake for about 15 minutes or until golden and crispy10.
Once soup is slightly cooled, a little at a time blender and blitz until smooth and creamy – repeat with remaining soup11.
Serve in bowls and top with crunchy chickpeas and fresh Coriander leaf
