Ingredients

• 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)

Method

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.