Recipes
Cauliflower and turmeric soup
This lightly spiced soup is a perfect winter warmer, finished with zingy lime.
This lightly spiced soup is a perfect winter warmer, finished with zingy lime.
Cook: 30 Mins
Serves: 4
Price: £0.84 per serving
Nutritional Information
Each 354g serving contains
Energy
2988kj
202kcal
2988kj
202kcal
10%
Fat
12g
12g
Med
17%
17%
Saturates
4.2g
4.2g
Low
21%
21%
Sugars
8.5g
8.5g
Low
9%
9%
Salt
0.25g
0.25g
Low
4%
4%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
844kj/202kcal
Typical energy values per 100g:
844kj/202kcal
Ingredients
1 medium cauliflower, about 750g, cut into small florets, stem chopped
2½tbsp rapeseed oil
2½tsp ground turmeric
1tsp garam masala
1 onion, finely chopped
2 cloves of garlic, crushed
750ml low salt vegetable stock, made with 1 stock cube
2 limes, 1 juiced, 1 in wedges
3tbsp yoghurt (try coconut yoghurt if you like)
fresh coriander leaves, to serve
chilli flakes, to serve
Method
1
Preheat the oven to 220°C/200°C fan/gas 6. Toss the cauli in 1½tbsp oil, 1½tsp turmeric and the garam masala. Season, then roast for 20 mins until golden and tender.
2
Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion and cook for 7 mins, then add the garlic and the remaining 1tsp turmeric. Add the stock and bring to the boil. When the cauliflower has roasted, set aside a few florets for garnish. Add the remaining cauliflower to the saucepan and remove from the heat. Add the lime juice, yoghurt and seasoning then blitz with a stick blender or in a high-speed food processor.
3
Ladle into bowls and top with the reserved cauliflower florets, coriander leaves, a sprinkle of chilli flakes and the lime wedges.