This was one of those classic 'Mum's coming over for lunch' situations where you want to whip up something quick and healthy with pretty much what you have in the pantry. I love soup, especially on cold days but I do sometimes tire of your traditional pumpkin or vegie varieties. This is a great soup that has a different kick to it than your standard pureed soup so adds a little variety to your soup repoitore. Not 'spicy' at all though for all of you plain food lovers. It is also, for all you calorie counters out there, very low in calories and fat, and very filling!
Curried Cauliflower Soup (serves 6)
1 onion, chopped
2 cloves of garlic, chopped
2 potatoes, peeled and chopped
1 cauliflower head, chopped
1 litre of vegetable stock
1 teaspoon tumeric
1/2 teaspoon chilli powder (less if you dislike chilli! Try a 1/4 if this is you)
2 teaspoon ground cumin
2 teaspoon ground coriander
1 small punnet of natural yogurt
Salt and pepper to taste
In a large saucepan, heat some oil and add onion, garlic and potato. Saute for 5 mins or until onion is soft. Add tumeric, chilli powder, cumin and coriander and stir to combine. Add cauliflower and vegetable stock and simmer for half an hour. Cauliflower should be soft by now.
Allow to cool slightly then barmix or process in food processer until smooth.
Stir through yogurt and bring to a simmer before serving.