Masala cauliflower soup recipe
 Dr Rupy’s warming cauliflower soup is the perfect pick-me-up on a cold winter’s lunchtime. In November 2023, this recipe was costed at an average of £1.41 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp olive oil200g/7oz onion, roughly chopped2 tbsp garam masala, plus extra to garnish5cm/2in piece fresh root ginger, peeled and finely grated1 tsp chilli flakes (optional)400g/14oz cauliflower, roughly chopped into small pieces or coarsely grated400g tin green lentils, drained and rinsed200g/7oz frozen or fresh spinach, thawed if frozen2 vegetable stock cubes1 lemon, juice onlysalt and freshly ground black pepper 2 tbsp olive oil 200g/7oz onion, roughly chopped 2 tbsp garam masala, plus extra to garnish 5cm/2in piece fresh root ginger, peeled and finely grated 1 tsp chilli flakes (optional) 400g/14oz cauliflower, roughly chopped into small pieces or coarsely grated 400g tin green lentils, drained and rinsed 200g/7oz frozen or fresh spinach, thawed if frozen 2 vegetable stock cubes 1 lemon, juice only salt and freshly ground black pepper Method Heat the oil in a large saucepan over a medium heat and add the onion. Season with salt and pepper and fry the onions for 6–7 minutes or until softened. Add the garam masala, ginger and chilli flakes, if using and stir for 30 seconds. Add the cauliflower, lentils and spinach to the pan and stir for 3–4 minutes until fragrant. Pour in 800ml/1½ pint hot water and crumble in the stock cubes. Bring to the boil and then simmer, covered, for about 10 minutes or until the cauliflower is soft.Remove from the heat and blend with a stick blender. (You can also use a food processor or blender, but you may need to work in batches.) Add the lemon juice and season with salt and pepper.Serve the soup in warmed bowls with a sprinkle of garam masala on top. Heat the oil in a large saucepan over a medium heat and add the onion. Season with salt and pepper and fry the onions for 6–7 minutes or until softened. Add the garam masala, ginger and chilli flakes, if using and stir for 30 seconds. Heat the oil in a large saucepan over a medium heat and add the onion. Season with salt and pepper and fry the onions for 6–7 minutes or until softened. Add the garam masala, ginger and chilli flakes, if using and stir for 30 seconds. Add the cauliflower, lentils and spinach to the pan and stir for 3–4 minutes until fragrant. Pour in 800ml/1½ pint hot water and crumble in the stock cubes. Bring to the boil and then simmer, covered, for about 10 minutes or until the cauliflower is soft. Add the cauliflower, lentils and spinach to the pan and stir for 3–4 minutes until fragrant. Pour in 800ml/1½ pint hot water and crumble in the stock cubes. Bring to the boil and then simmer, covered, for about 10 minutes or until the cauliflower is soft. Remove from the heat and blend with a stick blender. (You can also use a food processor or blender, but you may need to work in batches.) Add the lemon juice and season with salt and pepper. Remove from the heat and blend with a stick blender. (You can also use a food processor or blender, but you may need to work in batches.) Add the lemon juice and season with salt and pepper. Serve the soup in warmed bowls with a sprinkle of garam masala on top. Serve the soup in warmed bowls with a sprinkle of garam masala on top.