Curried cauliflower and chickpea soup
2 tbsp curry powder
1,5kg cauliflower cut into florets, stem peeled and chopped into small pieces
2 x 400g can chickpeas, drained and rinsed
4 tbsp olive oil
1 tsp garam masala
1 tsp turmeric ground
1 tsp cumin ground
¹/₄ tsp ground coriander
2 litres vegetable stock
Juice of 1 lemon
Greek-style yogurt; baby spinach leaves; roasted almonds, chopped; crusty bread, to serve
Preheat oven to 200°C.
Grease and line two oven trays.
In a large bowl, toss cauliflower and chickpeas with olive oil and spices. Divide between the trays. Roast for 20-25 mins until golden. Reserve 2 cups of the roasted florets and chickpeas for garnish.
Transfer remaining cauliflower and chickpeas to a large saucepan. Pour stock over and bring to a boil on high.
Reduce heat to low and simmer, covered, for 20-25 mins until very tender. Using a stick blender or food processor, process mixture until smooth. Reheat on low, stirring, for 2 mins. Season with salt and pepper and stir through the lemon juice.
Divide soup between serving bowls. Drizzle with yogurt and top with spinach, reserved cauliflower mixture and almonds.
Serve with bread on the side.