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