Serves 4

Time 30min


Protein ½

Free Veg 1 ½

Restricted Veg ½

Fat 1



– 200g chopped onion

– 400g chopped cauliflower florets

– 200g chopped courgette

– 1 tsp medium curry powder

– 1 lt chicken stock

– 120g chickpeas

– 2 tbsp mixed seeds


1. Using Fry light spray start to sauté the onions and curry powder, cover and reduce to a low heat to cook for about 4 minutes

2. Add in the chicken stock with the cauliflower and season with salt and pepper. Bring the soup to a simmer.

3. Add in the courgette and stir well, cover on a low heat for about 15 mins.

4. Using a hand help blender or in a food processor blitz the soup to your desired texture, if it’s too thick add some water, a small amount at a time.

5.  Ladle the curried cauliflower soup into bowls and garnish with chickpeas and mixed seeds, add a splash of milk if desired.

Blog Post by Jodie Wood