Curried cauliflower and chickpea soup
1.5kg cauliflower florets
2 x 400g cans chickpeas, rinsed, drained
¼ cup olive oil
2 tbsp curry powder
1 tsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
¼ tsp ground coriander
2 litres chicken stock
Juice of 1 lemon
Greek-style yogurt, baby spinach leaves, chopped smoked almonds, bread to serve
Preheat oven to hot, 200°C. Grease and line two oven trays.
In a large bowl, toss cauliflower and chickpeas with olive oil and spices. Divide between trays. Roast for 20-25 minutes until golden. Reserve 2 cups florets and chickpeas.
Transfer remaining cauliflower and chickpeas to a large saucepan. Pour stock over and bring to the boil on high. Reduce heat to low and simmer, covered, for 20-25 minutes until very tender.
Using a stick blender, process mixture until smooth. Reheat on low, stirring, for 2 minutes. Stir lemon juice through and season.
Divide soup between serving bowls. Drizzle with yoghurt and top with baby spinach, reserved cauliflower mixture and almonds. Accompany with bread.