Indian Cauliflower Yogurt Soup

Bring a pot of salted water to a boil.

• Salt

Remove the cauliflower florets from the stem. Cut off approx. 1 in of the end of the stem, peel and cut the rest into bite-size pieces. Peel and dice potatoes. Cook the cauliflower florets, stem, and potatoes in boiling water until soft and drain them.

• 10.6 oz Cauliflower (w/o stem)
• 3.5 oz Potatoes (w/o skin)

Drain and put the vegetables in a bowl.

Finely chop the garlic.

• 1 Garlic clove (~ 0.1 oz)

Heat the canola oil in the pot over low heat.

• 1 Tbsp Canola oil

Fry the turmeric, garam masala, coriander, curry, crushed pepper and garlic for approx. 30 seconds.

• ¼ tsp Turmeric, ground
• ½ tsp Garam masala
• ¼ tsp Coriander, ground
• 1 tsp Curry powder
• ½ tsp Crushed pepper

Stir in the vegetable broth. Add the cauliflower and potatoes let simmer for approx. 2-3 minutes and turn off the heat.

• 1 ⁠½ cups Vegetable broth

Blend the soup with an immersion blender and stir in the yogurt. Season with salt and pepper.

• 1⁄3 cup Low fat yogurt
• Salt
• Black pepper

Enjoy your meal!