Soups & stews
Spiced cauliflower soup with yoghurt and dates
This unusual vegetarian soup really draws out the taste of cauliflower with a wonderful combination of warm, Indian-style spices, sweet dates and tangy yoghurt. It's substantial enough for a light lunch on its own, or eat with warm naan or pitta bread. If you'd like a vegan version, just omit the yoghurt.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 cauliflower, cut into florets (use the inner green leaves too), roughly chopped
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp paprika
- little nutmeg, freshly grated
- 1 litre veg stock
- a little natural yoghurt
- 6-8 dates, pitted and chopped
- fresh coriander, chopped (optional)
- salt and pepper
Method
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Step 1
In a large pan, heat the olive oil. Add the onion and gently fry for 7-8 minutes, until soft.
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Step 2
Add the garlic and cook for another couple of minutes. Add the cauliflower and spices and cook, stirring continuously, for another couple of minutes.
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Step 3
Add the stock, season with salt and pepper. Bring to the boil, reduce the heat and simmer for about 20 minutes, until the cauliflower is soft.
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Step 4
Blitz until smooth. Serve with a swirl of yoghurt, topped with chopped dates and coriander if you have it.
