SPICED CAULIFLOWER SOUP with CHICKPEA CROUTONS
SERVES 4 / PREPARATION & COOKING: 40 MINS
◗ 15ml (1T) extra virgin olive oil◗ 15ml (1T) Madras curry paste◗ 1 medium onion, sliced thinly◗ 2 cloves garlic, crushed◗ 7,5ml (½T) cumin seeds◗ 5ml (1t) coriander seeds◗ 750g cauliflower florets◗ 2 medium tomatoes, peeled, seeded, chopped finely◗ 625ml (2½c) salt-reduced vegetable stock◗ 375ml (1½c) water◗ 1 can (400g) can no-added-salt chickpeas, drained, rinsed◗ 80ml (¹⁄3c) canned light coconut milk◗ 60ml (¼c) fresh coriander◗ 1 fresh long red chilli, sliced thinly◗ freshly ground black pepper, to garnish◗ 1 lime, cut into wedges CHICKPEA CROUTONS
◗ 1 can (400g) no-added-salt chickpeas, drained, rinsed◗ 5ml (1t) extra virgin olive oil◗ 2,5ml (½t) ground cumin 1 Heat the oil in a large heavy-bottom saucepan over medium heat. Add…
