Ingredients
- 1 onion, finely sliced
- 2cm piece ginger, grated
- 1 green chilli, sliced
- 1 garlic clove, crushed
- Large head cauliflower, broken into florets
- 1 tsp ground cumin
- 2 tsp ground coriander
- 4 cardamom pods, split and seeds crushed
- 1 tsp ground turmeric
- 450ml chicken or vegetable stock
- 4 Tbsp natural yogurt
- 2 Tbsp ground almonds
- 1 tsp garam masala
SPICED CAULIFLOWER SOUP
Method
- Heat 2 tsp oil in a pan then cook the onions with a pinch of salt until really softened and golden, about 10 minutes
- Add the ginger, chilli and garlic and cook for another few minutes until fragrant
- Add the cauliflower, and spices then cook stirring for 2-3 minutes
- Add the stock, cover then simmer for 20 minutes Blend until smooth
- Stir together the yoghurt and almonds then add to the pan
- Add the garam masala and simmer for 5 minutes before serving
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