This refreshing roast cauliflower, lemon and cumin soup is a surprising spring hit.
Ingredients
1 large cauliflower
Splash of oil
1 can of chickpeas
150g onion
1 clove garlic
200g spinach
1tsp cumin seeds
Juice of 1 lemon
100ml Greek yogurt
500ml vegetable stock
Salt and pepper
Method
Drizzle the cauliflower with oil and season. Roast in the oven until golden brown at 170°c
Peel and chop the onions and garlic and sweat in the oil until softened. Add the cumin seeds and cook for 2 minutes.
Cut the roasted cauliflower into florets. Reserve ¼ for garnish and add the rest to the pan. Add the stock, bring to the boil and simmer until all veg is soft. Blitz and pour into a clean pan.
Add the drained chickpeas, cauliflower and yoghurt. Bring back to a simmer and add the spinach and lemon. Season and serve immediately.
