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.