Chicken soup with cauliflower and red lentils

• cauliflower↗1
• butter↗1½ tbsp tbsp
• fennel seeds↗2 tsp tsp
• red lentils↗150g g
• curry paste↗3 tbsp tbsp

  to taste

• lemon↗½

  juiced

Step-by-step instructions

1. 1

   Remove the outer leaves from the cauliflower, cut off the stem and coarsely chop, then separate the head into small florets. Toss a quarter of the florets with 1 tbsp butter and 1 tsp fennel seeds, season well, then place in a baking dish and set aside.

2. 2

   Preheat the oven to 220°C/200°C fan/gas 7. Heat ½ tbsp butter in a pot over medium heat and add the remaining fennel seeds, sauté for 2 minutes, then add the red lentils and the remaining cauliflower. Stir in the curry paste, then pour in 1 litre of water and bring to a boil. Simmer for 25 minutes until the cauliflower is tender and the lentils are cooked.

3. 3

   In the meantime, place the cauliflower dish in the oven and roast for 20 minutes until it becomes crispy and slightly browned. Transfer the soup mixture to a blender and blend until smooth, return to the pot to reheat, adding lemon juice and a little water if the soup is too thick. Pour into bowls and garnish with crispy cauliflower and fennel seeds before serving.