If you’re looking for a soup that will leave you satisfied, this curried cauliflower recipe will hit the spot. Packed with tasty veg and fragrant herbs and spices – plus a healthy helping of lentils (for extra filling power!) – it’s a cosy bowl of creamy deliciousness.
More on the blog: Stir up your menu with these 9 Slimming World soups
Slimming World curried cauliflower soup recipe
serves 4
FREE
ready in 30 mins
vegan
Tip: If you don’t need this to be vegan, you can use fat-free natural Greek yogurt instead of the soya yogurt.
What you need:
1 large onion, roughly chopped
4 medium carrots, roughly chopped
2 celery sticks, roughly chopped
3 garlic cloves, crushed
3cm piece fresh root ginger, peeled and grated
1.5 litres boiling vegetable stock, suitable for vegans
1 large cauliflower, broken into small florets
2 tbsp mild curry powder*
175g dried red split lentils
100g plain unsweetened soya yogurt with added calcium
pinch of cayenne pepper, to serve
chopped fresh mint and/or coriander, to serve
*Watch out for spice/seasoning blends that have added ingredients (like sugar or flour). Slimming World members can use the food search tool or barcode scanner to check Syn values quickly and easily.
What you do:
1. Put the onion, carrots, celery, garlic, ginger and 4 tbsp stock in a large non-stick saucepan over a medium heat. Cover and cook for 5 minutes.
2. Stir in the cauliflower, curry powder, lentils, remaining stock and a pinch of salt. Cover, bring to a simmer and cook for 15 minutes or until the lentils and cauliflower are tender.
3. Blitz the soup until smooth using a stick blender or food processor. Season lightly and serve with a swirl of soya yogurt and a sprinkling of cayenne pepper and the fresh herbs.
Discover more souper-heroes at Slimming World
Slimming World members will find lots of delicious soup recipes on the exclusive member-only website, from fancy French onion and spicy prawn tom yum to classic minestrone and comforting cock-a-leekie.
