Indian Leek And Cauliflower Soup

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olive oil spray

1/2 leek, finely sliced

1 clove garlic, crushed

1 teaspoon finely grated fresh ginger

3 teaspoons korma curry paste

300 g cauliflower, chopped

300 ml salt reduced chicken or vegetable stock

500 ml heartactive or low fat milk

2 tablespoons finely chopped coriander

2 tablespoons farmers union reduced fat greek style

natural yoghurt, for serving

extra coriander and garam marsala, for serving (optional)


1. Spray a large saucepan lightly with olive oil and saute leek for 5 minutes, until soft. Add garlic, ginger and curry paste cook for a further 2-3 minutes until fragrant, stir in cauliflower and stock, cover and bring to a gentle simmer for 25-30 minutes until the cauliflower is very soft and most of the liquid has evaporated.

2. Remove soup from heat, add HeartActive and puree in a blender until smooth and thickened, stir in coriander and return soup to stove to warm through for 1-2 minutes.

3. Serve soup immediately with a dollop of yoghurt, extra coriander and a sprinkling of garam marsala.

4. Enjoy this soup with a slice of grainy toast, or warm wholemeal pita bread. If you are a lover of spicy food, adjust the amount of curry paste in this recipe to your liking.

Bon Appetit!

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