Crafts and Life

Ingredients

• 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

Method

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 back 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. Check the seasoning and serve with a swirl of soya yogurt and a sprinkling of cayenne pepper and the fresh herbs.

Serves 4 – taken from the Slimming World website