Indian Leek And Cauliflower Soup Recipe



  • olive oil spray
  • 1/2 leek, finely sliced
  • 1 clove garlic, crushed
  • 1 teaspoon finely grated fresh ginger
  • 3 teaspoons Korma curry paste
  • 300g cauliflower, chopped
  • 300ml salt reduced chicken or vegetable stock
  • 500ml HeartActive
  • 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.

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.

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