Curried cauliflower & lentil soup served in a bowl

Curried cauliflower & lentil soup

  • Rating: 3 out of 5.21 ratings
    Rate
    loading...
Magazine subscription – save 32% and get a three-tier steamer, worth £44.99
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3 - 4

Take one cauliflower and blend with red lentils, fennel seeds, curry paste and lemon juice to be rewarded with this warming, hearty soup

  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving (4)
HighlightNutrientUnit
low inkcal242
low infat8g
saturates1g
carbs27g
sugars5g
fibre6g
protein13g
salt0.5g
Advertisement

Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, January 2018

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 3 out of 5.21 ratings

Sponsored content