Creamy Curried Cauliflower Soup
with Roasted Chickpeas and Cheese
Our Creamy Curried Cauliflower Soup is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
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
(Contains Celery)
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
Utensils
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!
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