Spiced Indian Cauliflower Soup

Taken from the Ultimate Vegetarian Cookbook, Roz Denny, 1994, Anness Publishing Ltd., page 18. This soup has a GREAT flavor and creamy texture, but doesn't have the fat that cream or half and half has. Makes a great first course or light meal. I am going through boxes and boxes of old cook books and RecipeZaar-ing my fave recipes... then I will take the cookbooks themselves to Goodwill. Back 15 years ago when I first used this recipe, vegetable stock was unheard of in the area I was living. Now I can find vegetable stock easily. I'm going to be making a lot more of this soup.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  large potato, peeled and diced
• 1  small cauliflower, chopped
• 1  onion, chopped
• 1  tablespoon  sunflower oil
• 1  garlic clove, crushed
• 1  tablespoon fresh ginger, grated
• 2  teaspoons ground turmeric
• 1  teaspoon cumin seed
• 1  teaspoon black mustard seeds
• 2  teaspoons ground coriander
• 4  cups  vegetable stock
• 1 1⁄4 cups yogurt (natural, unflavored and unsweetened)
•  salt & freshly ground black pepper
•  cilantro (for garnish)

Directions

1. Put the potato, cauliflower, and onion in a large sauce pot with the oil and 3 tablespoons of water.
2. Heat until hot and bubbling, then cover and turn the heat down. Cook for about ten minutes.
3. Add the garlic, ginger, and spices. Stir well and cook for another two minutes, stirring occasionally. Pour in the vegetable stock and season well.
4. Bring to a boil then cover and simmer for about 20 minutes.
5. Stir in the yogurt, adjust seasonings again if needed. Serve with cilantro.