Cauliflower, cumin & chickpea broth
Calorie controlled cooking spray
1 medium, chopped
2 clove(s), crushed
1 tablespoons, level
Vegetable stock cube(s)
1 cube(s), 1 litre stock
1 portion(s), medium, broken into florets
400 g, drained and rinsed
Fat Free Natural Yogurt
½ pot(s), small
- Spray a large saucepan with cooking spray and gently fry the onion and garlic for 2-3 minutes, until softened. Add the cumin seeds and cook, stirring, for another minute.
- Add the vegetable stock and curry paste and bring up to the boil. Add the cauliflower and chickpeas. Simmer for 8-10 minutes until the cauliflower is just tender. Transfer half the soup to a blender and blend until smooth. Return to the pan with the rest of the soup and add the coriander. Cook for another 2-3 minutes until the soup is piping hot.
- Serve each portion with 1 tbsp low fat plain yogurt, garnished with coriander sprigs.