Cauliflower dhal soup
Recipe courtesy of Jalna
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, finely chopped
1 teaspoon finely grated ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
1 cup red lentils, rinsed, drained
3 cups salt-reduced vegetable stock
500g cauliflower, cut into florets
1 cup Jalna Greek Natural Yoghourt
Coriander sprigs, pappadums, to serve
Nutrition Information (per serve)
|Energy||1480 kJ (354 calories)|
- Heat oil in a large saucepan over medium heat. Cook onion, carrot and ginger, stirring, for 10 minutes or until softened.
- Add spices and cook, stirring, for 30 seconds or until fragrant. Stir through the lentils.
- Add stock and cauliflower and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until lentils and vegetables are tender. Stir through half of yoghurt.
- Dollop over remaining yoghurt and sprinkle with coriander. Serve with pappadums.
Equipment: You will need a blender.