Curried cauliflower and chickpea soup

Prep 0 h : 15 m
Cook 0 h : 50 m


  • 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.