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Curried Cauliflower Soup
Curried Cauliflower Soup

Curried Cauliflower Soup

with Chickpeas and Naan Dippers

Looking for a quick and tasty midweek dinner option? Try cooking up our Curried Cauliflower Soup in just 20 minutes for a delicious and speedy meal.

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 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

(Contains: Celery)

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

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

Energy (kJ)3371 kJ
Energy (kcal)806 kcal
Fat25.2 g
of which saturates5.6 g
Carbohydrate107.5 g
of which sugars26.3 g
Protein29.2 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

Instructions

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 style 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 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.

Bring on 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 naans with a little water and pop into the oven to bake for 2-3 mins. 

Spinach Time
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 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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