Took my baby son Marlon to 'Railroad', the new cafe on Morning Lane today. They served the tastiest cauliflower and yogurt soup I have ever tried. It was spiced and the cauliflower was still in florets, not mashed.
He had it later in the day via breast milk which made him very happy on this cold miserable day.
I stole their recipe.
Ingredients (serves 4)
- olive oil
- 1 brown onion, chopped
- 1 sweet potato, peeled, chopped
- 2 garlic cloves, chopped
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground chili
- 1/2 medium cauliflower, trimmed, cut into small florets
- 5 1/2 cups organic vegetable stock
- 1/2 cup natural yogurt
1 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 chili. 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.
Over medium-low heat, stir in 1/3 cup yogurt. 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 yogurt. Sprinkle with chili powder. Serve with bread.
