Curried Cauliflower Soup
Slimming Eats Recipe
Green – 0.5 syns per serving
Extra Easy – 0.5 syns per serving
400g of potato, peeled and diced
1 large onion, chopped
3 cloves of garlic, crushed
2 teaspoons of grated fresh ginger
2 sticks of celery chopped
1/2 head of a large cauliflower, roughly chopped
1 teaspoon of olive oil (2 syns)
2 teaspoons of mustard seeds
1 tablespoon of cumin seeds
1 tablespoon of ground coriander
2 teaspoons of turmeric
1 bay leaf
1 litre of chicken stock
Frylight or Pam spray
Freshly chopped coriander to serve
Add the olive oil to a large saucepan, over a medium high heat
Add the mustard seeds.
Once they begin to pop, add the onion, garlic, celery and ginger and cook until softened.
Add the potato and a bit of Frylight or Pam spray and add in all the other spices.
Mix thoroughly to coat.
Add the caulflower and stock and bring to the boil
Reduce heat, cover and simmer for approx 2 hours on a low heat, to let all the flavours develop.
Add half the soup to a blender and blend until smooth, return it to the pan. (I like to blend half, because I like some chunks of vegetables to remain, but it you prefer a smooth soup, you can blend it all)
Serve in bowls topped with freshly chopped coriander.