Spicy Cauliflower soup
- 1 large cauliflower
- Low cal spray oil
- 1 finely chopped onion
- 2 garlic cloves, thinly sliced
- 1tbsp medium curry powder
- 1 litre vegetable stock
- 100g 0% Greek yogurt
- Juice of ½ a lemon
Trim all the florets from the cauliflower and cut into chunky pieces, keeping back 2 for later. Finely chop the stem.
Spray a large pan with oil and cook the cauliflower florets and stem with the onion over a medium heat for 10 minutes stirring regularly until the cauliflower is deeply golden.
Tip in the garlic and cook for 2 minutes, then add the curry powder and cook for 1 minute. Pour in the stock and simmer for 20 minutes until the cauliflower is starting to break down.
Gently stir in the yoghurt and then use a stick blender to whizz until completely smooth.
Use a sharp knife to very thinly slice the 2 florets you kept back. Gently toss with a little seasoning and the lemon juice.
Pour the soup into bowls and top with the sliced cauliflower and a grinding of black pepper.