Spicy cauliflower soup recipe
A cheap, healthy, low calorie autumnal warmer soup packed with natural goodness.
Spicy cauliflower soup is the perfect soup for an autumnal day
My husband cooked some cauliflower soup last night and it was so good we couldn't get enough of it, so much in fact that we had it again for lunch today!
Not only was it low calorie, but most importantly a tasty cheap eat as luckily for us we had most of the spices already in the cupboard, plus some potatoes and a piece of ginger that desperately needed using up.
For anyone put off by me saying it is spicy, please don't be, it wasn't hot in taste but just had lots of flavour.
On such a cold, damp autumnal day the soup was just perfect, I hope you enjoy our recipe too.
1 large potato, peeled and diced
1 cauliflower, chopped
1 white onion, finely chopped
1 tbsp oil
1 garlic clove
1 tbsp fresh ginger, grated
2 tsp ground turmeric
1 tsp ground cumin
1.5 tsp garam masala
1 tsp mustard seeds
2 tsp ground coriander
1 litre of chicken or vegetable stock
300ml low fat natural yoghurt
Salt and pepper
1 - Place the prepared potato, cauliflower and onion in a large pan with the oil and 3 tbsp of water and heat until the water is boiling. Once boiling, turn the heat right down and put a lid on the pan and cook for around 10 minutes until everything is slightly softened. Stirring occasionally so the ingredients don't burn on the bottom of the pan.
2 - Add the garlic, ginger and spices and give everything a good stir. Pop the lid back on and cook for a couple of minutes again, stirring occasionally.
3 - Pour in the stock and season the contents of the pan well. Turn the heat up until boiling. Once boiling, turn the heat down to a simmer and cover the pan for 30 minutes.
4 - Stir in the natural yoghurt and then give the soup mixture a whizz with the blender to make it lovely and smooth.
5 - It's now ready to serve with some delicious fresh bread for dunking.