1 large onion, finely chopped
1 medium potatoes, chopped
1 medium cauliflower, stalks and florets, roughly chopped
1 litre vegetable stock
salt and pepper
1 teaspoon cumin
1 teaspoon coriander
a pinch chilli powder
1 carton Greek yoghurt
Heat some olive oil in a pressure cooker or saucepan and fry the onion until soft. Add the cauliflower, potato and spices, mix well and fry for another 5 minutes or so. Season with salt and pepper and pour over the vegetable stock.
If using a pressure cooker, bring to pressure and cook for 15 minutes. If using a saucepan, bring to the boil and then simmer for 30-40 minutes until the potatoes and cauliflower are cooked.
Remove the lid and blend the soup with a stick blender. You can make the soup as smooth or as chunky as you like.
Pour in the milk and heat through. Stir in the Greek yoghurt and serve.
INGREDIENTS (serves 8):
1 large head of cauliflower, broken into florets
2 large potatoes, diced
1/2 marrow, diced
1 very large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon cumin
1/4 cayenne pepper
1/4 teaspoon Dijon mustard
2 stock cubes
3 cups of water
3 bay leaves
Heat some olive oil in a large saucepan and fry the onion and garlic for a couple of minutes.
Add the mustard, cumin and cayenne pepper and mix well.
Add the potato, marrow and cauliflower, stock and water to cover the vegetables.
Add the bay leaves:
If you are using a pressure cooker, cook the soup for 10 minutes once the pan has been brought up to pressure. If using a normal saucepan, simmer for 30-40 minutes or until all the vegetables are soft.
Remove the bay leaves and purée the soup until smooth.
Serve with ricotta or grated cheese and bread.