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Curried cauliflower & lentil soup served in a bowl

Curried cauliflower & lentil soup

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  • 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
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Ingredients

  • 1 cauliflower
  • 1½ tbsp oil
  • 2 tsp fennel seeds
  • 150g red lentils
  • 3 tbsp curry paste of your choice
  • ½ lemon , juiced

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

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A star rating of 3.3 out of 5.25 ratings
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