Curried Cauliflower Soup
with Chickpeas and Naan Dippers
Our Curried Cauliflower Soup is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
300
Cauliflower Florets
1
North Indian Style Spice Mix
1
Garlic Clove
1
Chickpeas
50
Korma Curry Paste
(Contains Mustard)
1
Finely Chopped Tomatoes with Onion and Garlic
10
Vegetable Stock Paste
(Contains Celery)
2
Plain Naans
(Contains Milk, Cereals containing gluten)
40
Baby Spinach
75
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
1.5
Sugar for the Sauce
300
Water for the Sauce
10
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Halve any large cauliflower florets and pop them onto a baking tray.
c) Drizzle with oil, season with salt, pepper and the North Indian style spice mix, then toss to coat. Spread them out in a single layer.
d) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins. Turn halfway through.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Drain and rinse the chickpeas in a sieve.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the korma paste and garlic, cook for 1 min.
a) Add the chopped tomatoes, chickpeas, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan.
b) Season with salt and pepper.
c) Bring to a boil, then lower the heat and simmer, stirring occasionally, until thickened, 10-12 mins.
a) While the soup simmers, cut each naan into 4 pieces and arrange on another baking tray.
b) When the cauliflower has 5 mins left, sprinkle the naans with a little water and pop into the oven to bake for 2-3 mins.
a) Add the spinach to the soup a handful at a time until wilted and piping hot, 1-2 mins.
a) Once the cauliflower has roasted, gently stir it through the soup.
b) Stir in the butter (see pantry for amount) until fully melted. Taste and season with salt and pepperif needed.
c) Share the cauliflower soup between your bowls and serve with the naan dippers on the side.
d) Swirl in some yoghurt in each bowl to finish.
Enjoy!
