Creamy Curried Cauliflower Soup
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Creamy Curried Cauliflower Soup

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!

Under 650 calories

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.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

1 carton(s)


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

Energy (kJ)2452 kJ
Energy (kcal)586 kcal
Fat39.6 g
of which saturates19.9 g
Carbohydrate34.1 g
of which sugars12.4 g
Protein19.1 g
Salt4.71 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Small Bowl
Garlic Press
Large Saucepan
Medium Saucepan


Roast the Cauli and Chickpeas

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.

Garlic Time

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

Curry Up

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.

Simmer and Stir

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.  

Finish your Soup

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.

Serve Up

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.