Dining with Den – Curried Cauliflower and Chickpea Soup

Ingredients

1.5kg cauliflower, broken into florets

2 x 400g cans chickpeas, rinsed and drained

¼ cup olive oil

2 Tbsp curry powder

1 tsp garam masala

1 tsp ground cumin

½ tsp ground coriander

8 cups (2L) chicken stock

Juice of 1 lemon

Sea-salt flakes and freshly ground black pepper, to season

Greek-style yoghurt, baby spinach and chopped smoked almonds, to serve

Ingredients
1.5kg cauliflower, broken into florets

2 x 400g cans chickpeas, rinsed and drained

¼ cup olive oil

2 Tbsp curry powder

1 tsp garam masala

1 tsp ground cumin

½ tsp ground coriander

8 cups (2L) chicken stock

Juice of 1 lemon

Sea-salt flakes and freshly ground black pepper, to season

Greek-style yoghurt, baby spinach and chopped smoked almonds, to serve

Method

Preheat oven to 180°C fan-forced (200°C conventional). Grease and line 2 oven trays with baking paper.
In a large bowl, toss cauliflower florets and chickpeas with oil and spices. Divide between trays. Roast for 20-25 minutes, until golden. Reserve 2 cups.
Transfer remaining cauliflower and chickpeas to a large saucepan. Pour stock over and bring to the boil over high heat. Reduce heat to low and simmer, covered, for 20-25 minutes, until very tender.
Using a stick blender, process until smooth. Reheat on low, stirring, for 2 minutes. Stir in juice. Season.
Divide soup between serving bowls. Drizzle with yoghurt and top with baby spinach, reserved chickpeas and cauliflower, and almonds. Serve

Preheat oven to 180°C fan-forced (200°C conventional). Grease and line 2 oven trays with baking paper.
In a large bowl, toss cauliflower florets and chickpeas with oil and spices. Divide between trays. Roast for 20-25 minutes, until golden. Reserve 2 cups.
Transfer remaining cauliflower and chickpeas to a large saucepan. Pour stock over and bring to the boil over high heat. Reduce heat to low and simmer, covered, for 20-25 minutes, until very tender.
Using a stick blender, process until smooth. Reheat on low, stirring, for 2 minutes. Stir in juice. Season.
Divide soup between serving bowls. Drizzle with yoghurt and top with baby spinach, reserved chickpeas and cauliflower, and almonds. Serve