Another great winter warmer. This soup has roasted cauliflower and red lentils. Coconut milk is added to the soup to give it the creamy texture.
1 tbsp. olive oil
2 tsp grated ginger
2 garlic cloves grated
1 tbsp. mild curry powder
1 tsp garam masala
½ a cup dried lentils
4 cups water
½ a cup reduced fat coconut milk
Salt to season
Preheat oven to 180ºC
Line baking tray with non stick paper. Cut cauliflower florets and place on the tray. Spray olive oil over cauliflower and bake for 15 minutes or until tender.
On medium high heat, place a sauce with the olive oil, Add onions. garlic and ginger and cook for 5 minutes. Add the curry powder, garam masala and red lentils, cook or a minute or until fragrant.
Add the water in the saucepan and bring to the boil, Reduce heat and simmer for 15 minutes or until lentils are tender.
Add three quarters of the cauliflower and the coconut milk. Using a stick blender, blend until smooth.
Add remaining cauliflower and enjoy.
This dish serves 4
Try these cauliflower dishes