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Photo of Spiced cauliflower and lentil soup by WW

Spiced cauliflower and lentil soup

Total Time
40 min
10 min
30 min



1 medium, cut into small florets

Olive oil

1 tbs

Brown onion

1 medium, chopped

Fresh ginger

2 tsp, finely grated


2 clove(s), crushed

Curry powder

1 tbs, mild

Garam masala

1 tsp

Dry lentils

½ cup(s), red variety (100g)

Vegetable stock, liquid, salt-reduced

4 cup(s), (1L)

Light canned coconut milk

½ cup(s), (125ml)

Baby spinach

80 g

Oil spray

2 x 3 second spray(s)


  1. Heat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Spread cauliflower over prepared tray and lightly spray with oil. Bake for 15 minutes or until golden and tender
  2. Meanwhile, heat oil in a large saucepan over medium-high heat. Cook onion, ginger and garlic, stirring, for 5 minutes or until softened. Add curry powder, garam masala and lentils and cook, stirring, for 1 minute or until fragrant.
  3. Add stock and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until lentils are tender. Add three-quarters of the cauliflower and half the coconut milk. Using a stick blender, blend until smooth.
  4. Add spinach and cook, stirring, for 1 minute or until wilted. Serve soup topped with remaining cauliflower and coconut milk.


Add it: 8 x 10g mini pappadums (cooked in the microwave) to serve. Swap it: Red lentils for dried green lentils. Cooking time may vary.