 Level |
Easy
|
 Serves |
4
|
|
Free Food
|
FF
|
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.
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