Time: 30 mins | Serving: 2
A bowl of real comfort. This warming Turkish-inspired soup brings together gently spiced cauliflower, creamy yoghurt and a hint of lemon for brightness. It's a wholesome, nourishing way to wind down after a busy day, or the perfect make-ahead lunch when you need something simple, satisfying and good.
We love it with a little swirl of natural yoghurt and a sprinkle of fresh herbs, or served with a slice of seedy sourdough on the side.
INGREDIENTS
- 1 onion
- 1/2 cauliflower (about 500g)
- 1 teaspoon ground coriander
- 250g (1 cup) Greek yoghurt
- 4-6 tablespoons of butter
- 1 pinch dried chilli flakes or smoked paprika (optional)
INSTRUCTIONS
- Dice the onion and add to a medium saucepan with a drizzle of olive oil. Cook with the lid on over a medium heat for around 10 minutes, stirring now and then, until soft.
- Chop the cauliflower into bite-sized florets and add to the pan, along with the ground coriander and 1 1/2 cups of water. Cover and simmer gently for 15 minutes, or until the cauliflower is tender.
- Use a stick blender (or transfer to a regular blender) to blitz the soup until smooth and creamy.
- Add the Greek yoghurt and warm the soup gently on the hob. Be careful not to let it boil, as the yoghurt may curdle. Season to taste with sea salt.
- Melt the butter in a small pan. Ladle the soup into bowls, drizzle over the melted butter and sprinkle with dried chilli flakes or smoked paprika, if using.
