Ingredients
- 1 large (1 kg) cauliflower, base trimmed
- ¼ cup olive oil
- 2 onions, chopped
- 1 tablespoon finely grated ginger
- 2 tablespoons curry powder
- 2 x 400 g cans no added salt chickpeas, rinsed and drained
- 2 cups (500 ml) reduced salt vegetable stock
- 2 x 340 ml cans evaporated milk
- ⅔ cup (70 g) flaked almonds, toasted
- 1 cup coarsely chopped coriander leaves, plus extra to serve
- 2 tablespoons lemon juice
- ½ cup reduced fat plain Greek yoghurt, to serve
- 8 x 42 g reduced salt wholegrain wraps, warmed, to serve
- Lemon wedges, to serve
Method
Step 1
Cut cauliflower into small pieces (about 3 cm) and place in a large roasting pan. Drizzle over 2 tablespoons olive oil. Toss to coat and season with pepper. Bake in 180 °C preheated oven for 35-40 minutes, until lightly browned and just tender.
Step 2
Heat remaining oil in a stockpot over medium heat. Add onions and ginger. Cook, stirring occasionally, for 5 minutes or until onion has softened.
Step 3
Add curry powder and chickpeas. Cook, stirring, for a further 2 minutes. Stir in roasted cauliflower, stock and 4 cups (1 litre) water. Bring to the boil. Reduce heat and cover with lid. Simmer, covered, for 20 minutes.
Step 4
Stir in evaporated milk. Simmer, uncovered, for a further 3 minutes.
Step 5
Remove from heat. Stir in almonds. Using a stick blender, blend soup in pot until smooth. Stir in coriander and lemon juice.
Step 6
Ladle soup into serving bowls. Top with yoghurt and extra coriander. Serve with lemon wedges with wraps on the side.
Tips
- Check labels on wraps and choose the brand lowest in sodium.
- To toast almonds, stir in a small dry frying pan over a medium-low heat for about 3 minutes, until light golden.
- If you don’t have a stick blender, process soup in batches in a food processor and return to pot to reheat.
- Refrigerate leftovers in a container for up to 5 days or freeze for up to 2 months. Reheat in a saucepan over medium heat, stirring in little water if consistency is too thick.
