Skip to main content
Curried Cauliflower Soup
Curried Cauliflower Soup

Curried Cauliflower Soup

with Chickpeas and Naan Dippers

Recipe Development Team
Recipe Development TeamPublished on November 15, 2022

Our Curried Cauliflower Soup is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Rapid
Veggie
Allergens:
Mustard
Celery
Milk
Cereals containing gluten

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

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

Energy (kcal)799 kcal
Energy (kJ)3345 kJ
Fat25 g
of which saturates5.6 g
Carbohydrate106.2 g
of which sugars26.3 g
Protein28.9 g
Salt5.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Garlic Press
Large Frying Pan

Cooking Instructions and Tips

Spice up the Cauliflower
1

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.

Start your Soup
2

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.

Layer the Flavour
3

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.

Prep the Dippers
4

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.

Add the Spinach
5

a) Add the spinach to the soup a handful at a time until wilted and piping hot, 1-2 mins.

Finish and Serve
6

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!

This week's must-try HelloFresh recipes

Creamy Gochujang Spinach & Ricotta Tortelloni

Creamy Gochujang Spinach & Ricotta Tortelloni

with Mushrooms, Cheese and Baby Gem Salad
Honey Glazed Halloumi and Gochujang Coconut Curry

Honey Glazed Halloumi and Gochujang Coconut Curry

with Rice, Lime, Pea Pods and Bell Pepper
Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

Indonesian Style Spiced Tofu in Sweet Hoisin Sauce

with Garlic Rice, Crispy Onions and Stir-Fried Greens
Speedy Rosemary Lamb and Mushroom Rigatoni

Speedy Rosemary Lamb and Mushroom Rigatoni

with Creamy Tomato Sauce, Bell Pepper and Cheese
Chinese Style Chicken Noodle Stir-Fry

Chinese Style Chicken Noodle Stir-Fry

with Green Beans and Pepper
Quick Hot Honey Peri Peri Chicken and Pepper Tacos

Quick Hot Honey Peri Peri Chicken and Pepper Tacos

with Spiced Potatoes and Cheddar Cheese
Arrabbiata Style Spinach and Ricotta Tortelloni

Arrabbiata Style Spinach and Ricotta Tortelloni

with Wild Rocket, Chilli Flakes and Cheese
Red Thai Style Coconut Chickpea Curry

Red Thai Style Coconut Chickpea Curry

with Zesty Jasmine Rice, Salted Peanuts, Pepper and Young Pea Pods
Peri Peri Spiced Basa and Mango-Coriander Salsa

Peri Peri Spiced Basa and Mango-Coriander Salsa

with Sweet Potato Wedges and Steam-Fried Tenderstem®
One Pan Spicy Teriyaki Beef Udon

One Pan Spicy Teriyaki Beef Udon

with Stir-Fried Veg and Peanuts
Honey Harissa Veg and Sausage Traybake

Honey Harissa Veg and Sausage Traybake

with Harissa Mayo, Greek Style Cheese and Herby Potatoes
Put Your Feet Up Chicken Korma Traybake

Put Your Feet Up Chicken Korma Traybake

with Cumin Potatoes and Mango Slaw
Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

with Mushrooms, Tenderstem® and Jasmine Rice
Quick Chipotle Pulled Chicken and Pepper Soup

Quick Chipotle Pulled Chicken and Pepper Soup

with Homemade Tortilla Chips, Cheese and Kidney Beans
Smoky Mexican Style Pork Burrito Bowl

Smoky Mexican Style Pork Burrito Bowl

with Tomato and Spring Onion Salsa and Zesty Rice
Spiced BBQ Pork Quesadillas Rapidas

Spiced BBQ Pork Quesadillas Rapidas

with Bell Pepper, Cheese, Tomato and Rocket
Creamy Roasted Vegetable Curry

Creamy Roasted Vegetable Curry

with Naans and Soured Cream
Sweet and Sticky Pork Stir-Fry

Sweet and Sticky Pork Stir-Fry

with Rice, Pepper and Young Pea Pods
Chinese Style Chicken in Plum Hoisin Sauce

Chinese Style Chicken in Plum Hoisin Sauce

with Spring Onion Mash and Peas
Curried Chicken Thigh Traybake

Curried Chicken Thigh Traybake

with Cumin Roast Potatoes, Carrots and Green Beans