Yoghurt, Cauliflower & Potato Soup
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Yoghurt, Cauliflower & Potato Soup
Recipe by Louis Tikaram
Ingredients
30 g butter
1 onion, diced
1 garlic clove, finely chopped
1 tbsp finely chopped thyme
1 tbsp Coles sea salt
1 tsp Coles black pepper
1 small cauliflower, cut into small pieces
250 g potatoes, cut into small dice
500ml Coles milk
500 ml Coles chicken stock
500 ml water
200 g Jalna organic bio dynamic hole milk yoghurt (plus more for serving)
1 tbsp finely chopped parsley
1 tsp Coles cayenne pepper
Method
Melt the butter in a large saucepan over medium-high heat. Add the onion, garlic, and thyme. Season with salt and pepper, and stir until golden brown.
Add the cauliflower, potatoes, milk, chicken stock, and 500ml of water to the saucepan. Cover with a lid, bring to a boil, then uncover and simmer, stirring occasionally, until the cauliflower and potatoes are tender, about 25 minutes.
Add the Greek yoghurt to the soup and blend with a hand-held blender until smooth. Season to taste.
Serve the soup in bowls and sprinkle with chopped parsley, ground cayenne pepper, and an additional dollop of whole meal yoghurt.
