Cauliflower and Curried Lentil Soup
Ingredients:
- 1 cauliflower, trimmed of leaves, chopped roughly
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fennel seeds
- 1 cup red lentils
- 3 tablespoons curry paste
- 1 L vegetable stock, salt reduced
- ½ lemon, juiced and zested
Method:
Preheat oven to 180°C. Line a baking tray with baking paper.
Heat a large pot with remaining oil, add lentils and stir through curry paste. Add vegetable stock and bring to a slow boil. Simmer for 25 minutes until lentils are cooked through.
Toss the cauliflower in a bowl with ½ the oil and fennel seeds until evenly coated.
Arrange cauliflower over baking tray in a single layer and roast in oven for 15 minutes.
Cool cauliflower slightly, add to a deep jug, and blitz with a stick blender until smooth.
Add cauliflower to cooked curried lentils and stir through with lemon juice and zest.
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