Indian Cauliflower Yogurt Soup

Indian Cauliflower Yogurt Soup

Enjoy our vegan recipe Indian Cauliflower Yogurt Soup by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories1481 kJ (354 kcal)
Protein14 g
Fat17 g
Carbohydrates28 g
Fiber12 g


pot, bowl, Spoon, chef's knife, cutting board, peeler, immersion blender

Recipe instructions:


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)
    10.6 oz Cauliflower (w/o stem)
  • 3.5 oz Potatoes (w/o skin)
    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)
      1 Garlic clove (~ 0.1 oz)

    Heat the canola oil in the pot over low heat.

    • 1 Tbsp Canola oil
      1 Tbsp Canola oil

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

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

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

    • Salt
    • Black pepper
      Black pepper
    • 1⁄3 cup Soy yogurt
      1⁄3 cup Soy yogurt

    Enjoy your meal!