This curried cauliflower soup ticks all of those wintery boxes – it’s hearty, thick, creamy, smells divine and the spices give us that extra kick of heat that our bodies so desperately want in the winter months.
Cauliflower is an excellent source of vitamin C and manganese, as well as containing Vitamin K which acts as an anti-inflammatory. The toasted chickpeas on top not only add crunch, but also add a great vegetarian protein source to the dish.
1 tablespoon olive oil
1 onion, finely diced
1 large garlic clove, sliced
2 heaped teaspoons of mild Indian curry powder
3 fresh curry leaves (or 8 dried)
1 large blue potato, cut into quarters
1 small cauliflower head (approx. 830 g), cut into small florets
1.5 litres of homemade stock or filtered water
1 x 400 g tin organic chickpeas, washed and drained
2 teaspoons olive oil
1 teaspoon ground cumin
Sea salt and cracked black pepper
1. In a large pot, heat olive oil and saute onions until soft and translucent. Add garlic, curry powder and curry leaves and cook for a further 2 minutes. Add potato, cauliflower florets and stock and bring to the boil.
2. Reduce to a simmer and allow to cook for about 30 – 40 minutes, or until vegetables are soft. Turn off heat and allow to cool slightly.
3. Meanwhile, heat oven to 180°C. Line baking tray with baking paper and add chickpeas. Drizzle with olive oil and sprinkle with ground cumin and sea salt. Bake for about 15 minutes or until golden and crispy.
4. Once soup is slightly cooled, add a little at a time to your Thermomix or blender and blitz until smooth and creamy – repeat with remaining soup.
5. Serve in bowls and top with crunchy chickpeas and fresh coriander leaves.