Curried Cauliflower Soup
with Chickpeas and Naan Dippers
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 grams
Cauliflower Florets
1 sachet(s)
North Indian Style Spice Mix
1 unit(s)
Garlic Clove
1 carton(s)
Chickpeas
50 grams
Korma Curry Paste
(Contains: Mustard)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Vegetable Stock Paste
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
40 grams
Baby Spinach
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1.5 tsp
Sugar
300 milliliter(s)
Water for the Soup
10 grams
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 style paste and garlic, cook for 1 min.
a) Add the chopped tomatoes, chickpeas, vegetable stock paste, sugar and water for the soup (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 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 pepper if 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!
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