Creamy carrot soup
Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make
Spicy cauliflower & halloumi rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 small head cauliflower(500g), broken into medium florets
- 150g baby spinach
- 1 tbsp rapeseed oil
- 1 red onionsliced
- 120g halloumicut into cubes
- 1 garlic clovecrushed
- 1 thumb-sized piece gingerfinely grated
- 1 tsp ground turmeric
- 1 tbsp medium curry powder
- 2 x 250g pouches brown basmati rice
- 1 red chillifinely sliced
Nutrition: Per serving
- kcal337low
- fat14g
- saturates6g
- carbs36g
- sugars5glow
- fibre7ghigh
- protein14g
- salt1.01g
Method
step 1
Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding the spinach for the final 2 mins. Drain and set aside.
step 2
Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi, cook for a further 5 mins, then add the garlic, ginger, turmeric and curry powder, and cook for 1 min more. Stir through the rice, cauliflower and spinach to warm everything through, adding 1 tbsp water if it looks a little dry. Season and scatter over the chilli.
