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


Ingredients

Method

1

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

2

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.

3

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.

4

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.

5

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

6

Garnish with more coriander and fresh ginger, to serve.

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