Curried Soup with Cauliflower Rice

Servings: Serves: 2 as a main

Nutritional Information:

Per serving (976g)

Calories 318, Fat 4.2g, Saturates 0.7g, Sugars 15g, Salt 0.14g




Place the cauliflower florets in a food processor or blender and pulse a few times until the cauliflower is chopped or ‘riced’. Set aside.


Heat the water in a large saucepan and fry the onion for a few minutes until browned. Add the garlic and fry again until flavours are released.


Next add the carrots, fresh ginger, lentils, curry powder and remaining spices to the pan and stir to mix everything together. Fry for a few minutes then add the fresh chilli.


Next add the water and milk and let everything simmer for about 10-15 minutes, or until the carrots are soft and the lentils are cooked.


Finally, add the cauliflower rice and coriander and stir. Cook for a few more minutes.


Garnish with more coriander and fresh ginger, to serve.


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