Spiced Cauliflower Soup with Yogurt

Apprentice Katie says that this was one of the best soups she has ever had!

  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 potato, peeled, chopped
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground chilli
  • 1/2 medium cauliflower, trimmed, cut into small florets
  • 5 1/2 cups rvegetable stock
  • 1/2 cup plain yogurt
  • naan bread, warmed, to serve
  1. Heat oil in a large saucepan over medium-high heat. Add onion, potato and garlic. Cook, stirring often, for 5 minutes or until onion is soft.

  2. Add turmeric, coriander, cumin and chilli. Cook for 1 minute or until aromatic. Add cauliflower and stock. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15 to 20 minutes or until cauliflower is tender. Set aside to cool slightly.

  3. Blend soup, in batches or with immersion blender, until smooth. Stir in 1/3 cup yogurt. Simmer for 3 to 4 minutes or until hot (do not boil). Season with salt and pepper.

  4. Ladle soup into serving bowls. Drizzle each with 1 teaspoon of remaining yoghurt. Serve with naan bread.

– taste.com.au

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