The SOUP!

YUM...

According to the book:

Serves 4, 1/2 pts per serve, and it is No Count and suitable to freeze
(personally we had more than 4 serves!)

Cooking oil spary
1 brown onion finely chopped
2 garlic cloves crushed
1 tbs mild curry powder
1kg cauliflower cut into florets
1.5L (6 cups) veg or chicken stock (using stock cubes)
400g can brown lentils, rinsed and drained
1/4 cup low-fat natural yogurt
2 tbs chopped fresh coriander leaves

1. Heat a large saucepan over medium heat. Spray with oil, add onion and cook stirring for 3 minutes. Add garlic, curry powder and cauliflower. Cook, stirring, for 2 minutes.

2. Add stock and bring to boil. Reduce heat ad simmer, covered for 10-12 minutes or until cauliflower is tender.

3. Blend or process soup in batches until smooth. Return to pan and add lentils and yogurt. Stir over low heat until hot. Taste and season with salt and pepper.

4. Ladle into bowls and sprinkle coriander on top to serve.

To go with it I made the Wholemeal & mixed herb damper

serves 8 points per serve 1 1/2, No Count

1 1/2 cups wholemeal plain flour
2 tsps baking powder
pinch of salt
1/4 cup chopped fresh mixed herbs (such as parsley basil or chives)
[I only had dried, and used oregano and mixed herbs andit was yummy!]
1 cup skim milk
[I used water and a pinch of milk powder]

1. prehat to 220 degrees. lightly flour a baking tray. Mix flour, baking powder and salt into large bowl. Stir in herbs.

2. Add milk, mis unitl dough comes together. Turn onto lightly floured surface and knead for 2 minutes or until smooth. Shape into a 20cm disk. Place on tray. Score surface 3 times.

3. Bake for 15-20 minutes or until damper sounds hollow when tapped. Transfer to wire rack to cool slightly and serve warm.

Both recipes are in the new Really Contented Tummy Cookbook, get it! It's awesome and so yummy...

ENJOY!!! :)