Creamy Curried Cauliflower Soup

Name: Creamy Curried Cauliflower Soup with Roasted Chickpeas and Cheese
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 carton(s) Chickpeas; 300 grams Cauliflower Florets; 1 sachet(s) Curry Powder Mix; 2 unit(s) Garlic Clove**; 50 grams Korma Curry Paste; 15 grams Ginger Puree; 15 grams Vegetable Stock Paste; 40 grams Baby Spinach; 150 grams Creme Fraiche; 50 grams Greek Style Salad Cheese; 1 pinch Chilli Flakes; 1 tsp Sugar for the Sauce; 400 milliliter(s) Water for the Sauce

with Roasted Chickpeas and Cheese

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Tags:

Veggie

•Calorie Smart

Allergens:

Mustard

•Milk

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.

Total30 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1 carton(s)

Chickpeas

300 grams

Cauliflower Florets

1 sachet(s)

Curry Powder Mix

2 unit(s)

Garlic Clove**

50 grams

Korma Curry Paste

(Contains: Mustard)

15 grams

Ginger Puree

15 grams

Vegetable Stock Paste

40 grams

Baby Spinach

150 grams

Creme Fraiche

(Contains: Milk)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

1 pinch

Chilli Flakes

Not included in your delivery

1 tsp

Sugar for the Sauce

400 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2387 kJ

Energy (kcal)571 kcal

Fat38.2 g

of which saturates19.4 g

Carbohydrate34.5 g

of which sugars13.2 g

Dietary Fibre12.7 g

Protein19.7 g

Salt4.6 g

Potassium378 mg

Calcium25.5 mg

Iron0.6 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Fork

•Small Bowl

•Grater

•Large Saucepan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Drain and rinse the chickpeas in a sieve. Transfer half to a small bowl and crush with the back of a fork.

Pop the remaining whole chickpeas onto a large baking tray. Halve any large cauliflower florets, then add them to the baking tray. Drizzle with oil, sprinkle over the curry powder, then season with salt and pepper. Toss to coat, then spread out in a single layer.

When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the garlic, korma style paste and ginger puree. Cook, stirring, until fragrant, 1 min.

Add the crushed chickpeas, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the saucepan. Stir until combined.

Bring to the boil, then lower the heat and simmer until thickened, 6-8 mins.

When the soup has thickened, stir in the spinach a handful at a time until wilted, 2-3 mins.

Stir through the creme fraiche and half the roasted cauliflower. Taste and season with salt and pepper if needed.

Bring the soup back to a simmer until piping hot, then remove from the heat to serve.

Share the creamy curried soup between your serving bowls. Top with the remaining roasted cauliflower and the roasted chickpeas.

Crumble over the Greek style salad cheese and finish with a sprinkle of chilli flakes if you'd like.

Enjoy!