Curried Cauliflower Soup

1. Heat the oven to 400°F (200°C).

2. Separate the cauliflower head into small florets. Drizzle

1⁄4 of the cauliflower with 1 tablespoon of olive oil, and

season with 1 teaspoon of the fennel seeds and salt

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

1 litre 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.