Name: Cauliflower, Zucchini & Lentil Soup
Total time: 30 min
Yield: 4
Ingredients: 300g cauliflower, chopped into florets; 1 medium onion (150g), chopped coarsely; 2 cloves garlic, crushed; 2 cups (500ml) salt-reduced vegetable stock; 1¼ cups (250g) dried brown lentils, rinsed; 6 thyme sprigs, leaves picked, plus extra to serve; 3 medium zucchini (360g), sliced thickly; 2 pieces wholemeal Lebanese bread (110g); olive oil spray; ½ tsp sweet paprika; ¼ cup (20g) finely grated parmesan; ⅓ cup (95g) high-protein natural yoghurt; ½ tsp sriracha; 1 tbsp chopped chives

VMG Recipes