Ingredients

• 2 tbsp olive oil
• 200g/7oz onion, roughly chopped
• 2 tbsp garam masala, plus extra to garnish
• 5cm/2in piece fresh root ginger, peeled and finely grated
• 1 tsp chilli flakes (optional)
• 400g/14oz cauliflower, roughly chopped into small pieces or coarsely grated
• 400g tin green lentils, drained and rinsed
• 200g/7oz frozen or fresh spinach, thawed if frozen
• 2 vegetable stock cubes
• 1 lemon, juice only
• salt and freshly ground black pepper

Instructions

1. Heat the oil in a large saucepan over a medium heat and add the onion. Season with salt and pepper and fry the onions for 6–7 minutes or until softened. Add the garam masala, ginger and chilli flakes, if using and stir for 30 seconds.

2. Add the cauliflower, lentils and spinach to the pan and stir for 3–4 minutes until fragrant. Pour in 800ml/1½ pint hot water and crumble in the stock cubes. Bring to the boil and then simmer, covered, for about 10 minutes or until the cauliflower is soft.

3. Remove from the heat and blend with a stick blender. (You can also use a food processor or blender, but you may need to work in batches.) Add the lemon juice and season with salt and pepper.

4. Serve the soup in warmed bowls with a sprinkle of garam masala on top.