Curried Cauliflower and Chickpea Soup

bhg.com.au

Angie M

1.5kg cauliflower, broken into florets

2 x 400g cans chickpeas, rinsed and drained

¼ cup olive oil

2 Tbsp curry powder

1 tsp garam masala

1 tsp ground cumin

½ tsp ground coriander

8 cups (2L) chicken stock

Juice of 1 lemon

Sea-salt flakes and freshly ground black pepper, to season

Greek-style yoghurt, baby spinach and chopped smoked almonds, to serve

Directions at bhg.com.au

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