Saturday, 18 August 2012

Cauliflower, Cumin and Chickpea Broth

This is one of the best things I've made in ages! It is just so good! It's lightly spicy with chunks of vegetables and chickpeas. It's lovely served with a Naan Bread.

Cauliflower, Cumin and Chickpea Broth (from
(Serves 4)
(4 WW ProPoints per serving)

cooking spray
1 onion, chopped
2 cloves garlic, crushed
1 tbsp cumin seeds
1l water
1 veg stock cube
1 tsp curry paste
1 cauliflower, cut into florets
400g chickpeas
2 tbsp coriander, chopped
4 tbsp virtually fat free plain yoghurt

Spray a large saucepan with low fat cooking spray and gently fry the onion and garlic for 2-3 minutes, until softened. Add the cumin seeds and cook, stirring, for another minute.

Add the vegetable stock and curry paste and bring up to the boil. Add the cauliflower and chickpeas. Simmer for 8-10 minutes until the cauliflower is just tender. Transfer half the soup to a blender and blend until smooth. Return to the pan with the rest of the soup and add the coriander. Cook for another 2-3 minutes until the soup is piping hot.

Serve each portion with 1 tbsp of the yogurt, garnished with coriander sprigs.

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