Spiced cauliflower and lentil soup
1 medium, cut into small florets
1 medium, chopped
2 tsp, finely grated
2 clove(s), crushed
1 tbs, mild
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 leaves
2 x 3 second spray(s)
- 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
- 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.
- 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.
- Add spinach and cook, stirring, for 1 minute or until wilted. Serve soup topped with remaining cauliflower and coconut milk.