½ medium cauliflower, leaves removed and cut into small florets
1.25 litres of vegetable stock
½ cup low-fat natural yoghurt
Place a large saucepan or stock pot over medium-high heat and add the oil. Add the onion, potato and garlic and cook until the onion softens, around 5 minutes.
Add the turmeric, coriander, cumin and chilli and cook stirring for 1 minute or until aromatic before adding the cauliflower and stock. Cover and bring to the boil and then reduce to a medium low simmer. Simmer, partially covered, for 15 to 20 minutes or until cauliflower is tender.
Using a stick or immersion blender, blend the soup until smooth. Return the to a medium-low heat and stir in ⅓ cup of the yoghurt. Season with salt and pepper to taste and serve with an extra dollop of yoghurt and crusty bread, or for something slightly different, serve with pappadums.
Recipe by Delicious Everyday at http://www.deliciouseveryday.com/curried-cauliflower-soup/