Adapted from Taste.com.au. This Curried Cauliflower Soup fits the bill perfectly in terms of being healthy, nutritious and delicious. Cauliflower is low in calories, high in fibre and vitamin C, and is a good source of iron, calcium and vitamins B1, B5 and B6. It also has wonderful anti-cancer properties, making cauliflower, along with other cruciferous vegetables, a wonderful inclusion to anyones diet.
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 1/3 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.