Indian Potato & Cauliflower Korma Soup
with Flatbreads, Almonds & Coriander
- Gluten
- Soy
- Almond
- Milk
- May contain traces of allergens
- Eggs
- Peanuts
- Sesame
- Milk
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Hazelnut
- Macadamia
- Soy
- Fish
- Gluten
Make sure your spoon is at the ready because this korma soup is going to disappear in seconds. It has everything, roasted cauliflower and potato, baby leaves and aromatic mild curry flavours. Dip the tortilla wedges in for a bit of fun. This recipe is under 650kcal per serving.
Ingredients
1 portion
cauliflower
1
carrot
1
potato
2
flatbreads
(Contains: Gluten, Soy; May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia)
½ clove
garlic
1 packet
Slivered Almonds
(Contains: Almond; )
1 sachet
Mumbai Spice Blend
1 packet
Mild Curry Paste
(Contains: Milk, Almond; May be present: Soy, Fish, Sesame, Eggs, Gluten)
1 packet
Coconut Milk
1 sachet
Vegetable Stock Powder
1 packet
Baby Leaves
1 packet
coriander
Not included in your delivery
olive oil
2 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. • Chop cauliflower (including stalk!) into small florets. • Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• When the veggies have 10 minutes remaining, place flatbreads on a second lined oven tray. • Drizzle with olive oil and season with salt. • Bake until warmed through, 4-7 minutes.
• Meanwhile, finely chop garlic (see ingredients). • Heat a large saucepan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook Mumbai spice blend and garlic until fragrant, 1 minute. Add mild curry paste, coconut milk, vegetable stock powder and the water. • Bring to the boil, then reduce heat to medium and simmer until slightly reduced, 3-4 minutes.
• Remove saucepan from heat, then stir through baby leaves and roasted veggies. Season generously with salt and pepper. • Cut flatbreads into wedges. • Divide Indian potato and cauliflower korma soup between bowls. • Sprinkle with almonds and tear over coriander. • Serve with flatbreads. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Wonderful flavours make this a comforting dish, though some found it overly salty.
- Ease of prep: Several reviewers mentioned the soup was too thin; consider thickening it for a heartier texture.
- Suggestions: Try adding chicken breast or broccoli for extra bulk and flavour. Serve with rice or bread for dunking.
