Serves: 4

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Nutrition: 296 cal, 8g fat, 44g carbohydrate, 15g protein

Ingredients:

1 yellow onion, chopped

1 cauliflower head

2 tsp. fennel seeds

1 cup. (190g) red lentils, dry

3 tbsp. yellow curry paste

Salt substitute (like Mrs. Dash) and pepper

2 tbsp. olive oil

How to Prepare:

1. Heat the oven to 400°F (200°C).

2. Separate the cauliflower head into small florets. Drizzle ¼ of the cauliflower with 1 tablespoon of olive oil, and season with 1 teaspoon of the fennel seeds and salt substitute and pepper. Place in a roasting dish and set aside.

3. Heat the remaining 1 tablespoon of oil in a large pot, adding the chopped onion and the remaining 1 teaspoon of fennel seeds. Cook for 3-4 minutes until onion has softened. Add in the remaining cauliflower and lentils to the pan. Stir in the curry paste and add in 4-1/4 cups of water. Bring to a boil, then reduce the heat and simmer gently for 25 minutes, until cauliflower is tender and lentils are cooked.

4. In the meantime, place the roasting dish with cauliflower into the oven and roast for 20 minutes, until browned.

5. Once soup is cooked blitz it with a hand blender until smooth and creamy. To serve, divide the soup between bowls and top with the roasted cauliflower.

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