The Recipe for Life: Healthy eating for real people. Sally Bee
small cauliflower, cut into small florets
1 x 400g (14oz) tin chickpeas, drained and rinsed
freshly ground black pepper
fresh coriander (cilantro) leaves, to serve
squeeze of fresh lemon juice, to serve
1 Gently fry the onion and crushed garlic in olive oil for 4–5 minutes in a large saucepan set over a medium heat, until the onion starts to soften. Add the cumin seeds and fry for another minute.
2 Next, add the vegetable stock and curry paste and bring to the boil. Reduce the heat and add the cauliflower and chickpeas. Simmer over a low heat for 10 minutes or until the cauliflower is tender.
3 Using either a hand-held blender or liquidiser, blend the soup to your desired consistency. Serve with some freshly ground black pepper, a few coriander (cilantro) leaves and a squeeze of fresh lemon if you like.
WATERCRESS SOUP
Watercress is packed with over 15 vitamins and minerals, especially vitamin C, calcium and iron. So enjoy this soup whenever the mood takes you, as it tastes great too!
EVERYDAY
serves 4
1 tbsp olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 tsp curry powder
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