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Indian Fish & Cauliflower Soup

Indian Fish & Cauliflower Soup

A delicious soup for those chilly winter days or nights. This is a winter warmer that everyone will enjoy. You can swap the yoghurt out for coconut yoghurt and also omit the chili if you don’t enjoy spicy foods.

  • 1 tbs rice bran oil
  • 1 medium onion, finely chopped
  • 2 tbs curry powder
  • 1 green chilli, seeded, chopped
  • 1 tbs shredded ginger
  • 3 garlic cloves, crushed
  • 1 tbs tomato paste
  • 1 sweet potato, peeled, chopped
  • 2 carrots, peeled, chopped
  • 1/2 small cauliflower, cut into florets
  • 1 cup red lentils, rinsed
  • 300g hoki fish fillets, cubed
  • finely grated rind and juice of 1 lemon
  • 150g green beans, trimmed, sliced, blanched
  • 1/2 cup Greek-style yoghurt, to serve
  • sliced green chilli, to serve, optional

1. Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes until softened. Stir in curry powder, chili, ginger, garlic, and tomato paste and cook for 5 minutes until fragrant.

2. Add vegetables and stir well to coat. Add lentils and water and bring to the boil. Reduce heat to a simmer and cook for 45 minutes.

3. Add fish, lemon rind, and juice. Season with salt and pepper. Cook gently for 5 minutes. Ladle into bowls and top with beans and a dollop of yoghurt. Serve with sliced chili, if you like.

Recipe from Jamie Oliver 
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