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Spiced Indian Cauliflower Soup
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| 1 large | potato, peeled and diced |
| 1 small | cauliflower, chopped |
| 1 | onion, chopped |
| 1 tbsp | sunflower oil |
| 1 | garlic clove, crushed |
| 1 tbsp | fresh ginger, grated |
| 2 tsp | ground turmeric |
| 1 tsp | cumin seeds |
| 1 tsp | black mustard seeds |
| 2 tsp | ground coriander |
| 4 cups | vegetable stock |
| 1 1/4 cups | natural yogurt |
| Salt | |
| pepper |
Parsley or coriander, to garnish
1) put the potato, cauliflower and onion into a large saucepan with the oil and 3 tbsp water. Heat until hot and bubbling, then cover and turn the heat down. Continue cooking the mixture for about 10 minutes.
2) Add garlic, ginger and spices. Stir well and cook for another 2 minutes, stirring occasionally. Pour in the stock and season well. Bring to a boil, then cover and simmer for about 20 minutes. Stir in the yogurt, season well and garnish with parsley.
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