Spicy Cauliflower and Chickpea soup

A hearty soup for a cold winter meal, serve with crusty whole meal rolls. Adding chickpeas thickens the soup without adding starch and the fibre fills you up too.
The recipe makes enough soup for 4-6 people.

Ingredients

1tsp oil
1tbsp Punjabi paste
800g cooked chickpeas (2 cans)
1kg chopped cauliflower
150ml plain natural yogurt
1.5 litre vegetable stock
3tbsp chopped coriander

Cooking instructions

1. In a large pan heat the oil on medium heat and fry the paste for a minute, add the chopped cauliflower and cooked chickpeas, stir through until coated 
2. Add the stock and bring to boil. Cover and simmer for 20 minutes or  until the cauliflower is tender.
3. Transfer to a blender and blend to a smooth puree. Return back to the pot.
4. Reheat until steaming.
5. Serve with a dollop of yogurt and garnish with chopped coriander

Nanima's Tip

Use chicken stock instead of vegetable if you're not a vegetarian.