Yummy Autumn Soup
1 tablespoon vegetable oil
1 brown onion, chopped
1 desiree potato, peeled, chopped
2 garlic cloves, chopped
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground chilli
1/2 medium cauliflower (see note), trimmed, cut into small florets
5 1/2 cups reduced-salt vegetable stock
1/2 cup low-fat natural yoghurt
Heat oil in a large saucepan over medium-high heat. Add onion, potato and garlic. Cook, stirring often, for 5 minutes or until onion is soft.
Add turmeric, coriander, cumin and chilli. Cook for 1 minute or until aromatic. Add cauliflower and stock. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15 to 20 minutes or until cauliflower is tender. Set aside to cool slightly.
Blend soup, in batches, until smooth. Return soup to saucepan over medium-low heat. Stir in 1/3 cup yoghurt. Cook for 3 to 4 minutes or until hot (do not boil). Season with salt and pepper.
Ladle soup into serving bowls. Drizzle each with 1 teaspoon of remaining yoghurt. Serve with naan bread.
1/2 medium cauliflower should give you 600g florets