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Ingredients
- 1 big cauliflower, tough leaves removed, washed and torn into florets
- 1 leek, washed and finely chopped
- 1 can of H&B Chickpeas
- 2 tbsp Harissa paste
- 150g red lentils rinsed and drained
- 1.5l vegetable stock
- 1 tbsp Turmeric paste
- 1 tbsp mild curry paste
- 1 big piece fresh ginger, peeled and grated
- 2 cloves garlic
- 4 tbsp extra virgin olive oil
- 4 tbsp. yoghurt to serve
Optional to serve
- Chopped parsley
- Lemon wedges
- Extra harissa paste
| Per | 100g | Serving (674g) |
|---|---|---|
| Energy (Kj) | 246 kJ | 1657 kJ |
| Energy (kcal) | 59 kcal | 397 kcal |
| Fat | 2.6g | 18g |
| of which saturates | 0.5g | 3.1g |
| Carbohydrates | 5.8g | 39g |
| of which sugars | 0.8g | 5.5g |
| Fibre | 1.8g | 12g |
| Protein | 2.2g | 15g |
| Salt | 0.2g | 1.3g |
Step 1
Drain and rinse the can of chickpeas, pat them dry and mix with the Harissa paste, make sure to coat them well. Pop in the air fryer or into the oven at 180 for 15 minutes, once ready let cool.
Step 2
While the chickpeas crisp up, heat up olive oil in a medium sized pot.
Step 3
Sautee the finely chopped leek, then add the curry powder and turmeric paste. Then sauté for another minute.
Step 4
Add the grated ginger and garlic, quickly stir to release the aromatics and then add the red lentils whilst stirring well.
Step 5
Add the cauliflower florets, stir, add the stock and cover with a lid.
Step 6
Bring to boil, then turn the heat off and simmer gently for another 10 minutes.
Step 7
Once the lentils have cooked thoroughly, blend the soup until creamy and silky. Adjust the seasoning if needed.
Step 8
Serve hot with a spoon of yoghurt, top with a quarter of the chickpeas, sprinkle with fresh parsley and fresh lemon juice.
Top tip: Top tip: sourdough croutons pair rather nicely with the soup too.
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