This warming vegie soup is perfect for feeding the hungry hordes.
- Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Place cauliflower on prepared tray. Drizzle with ghee. Season. Toss to coat. Roast for 20-25 minutes or until edges turn golden.
- Meanwhile, place the stock and water in a saucepan over high heat. Add lentils. Bring to the boil. Skim and discard foam. Stir in onion, garlic, ginger, turmeric and chilli. Season. Simmer, stirring occasionally, for 30-35 minutes or until lentils break down.
- Remove from heat and add roasted cauliflower. Blend one-third of the mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with the remaining cauliflower mixture.
- For the tarka, heat ghee in a frying pan over medium heat. Add cumin, mustard seeds and cinnamon. Cook, stirring, for 1 minute or until aromatic. Add curry leaves. Cook for 30 seconds or until aromatic (be careful, mixture will spit). Add onion and cook, stirring, for 4-5 minutes or until golden. Add garlic, chilli and rind and cook, stirring, for 2 minutes or until aromatic. Reserve 1⁄3 cup tarka mixture. Add the remaining tarka mixture and 2 tbs lemon juice to the cauliflower mixture. Cook, stirring, for 2-3 minutes or until warmed through. Season well.
- Ladle soup among bowls. Top with reserved tarka mixture. Serve with the yoghurt and naan bread.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set