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Curried Cauliflower Soup

Minimal ingredients, and great for an autumn day!

Serves: 4 Time: 25 minutes



  • 1 onion, chopped

  • 1 cauliflower

  • 2 tsp fennel seeds

  • 190g red lentils, dry

  • 3 tbsp yellow curry paste

  • 2 tbsp olive oil


  1. Heat the oven to 200°C. Break the cauliflower into small florets. Drizzle ¼ of the cauliflower with 1 tbsp olive oil and season with 1 tsp fennel seeds and salt & pepper. Place in a roasting dish and set aside.

  2. Heat the remaining olive oil in a large pot and whack in the onion and remaining fennel seeds. Cook for 3-4 mins until the onion has softened. Add in the remaining cauliflower and lentils to the pan. Stir in the curry paste and add a litre of water.

  3. Bring to a boil, then reduce the heat to simmer gently for 25 mins, until the lentils are cooked and the cauliflower is tender.

  4. In the meantime, place the roasting dish with cauliflower into the oven and roast for 20 mins, until browned.

  5. Once the soup is cooked, blitz it with a hand blender until smooth and creamy. Serve in bowls with the roasted cauliflower on top.


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