Low Cal Creamy Cauliflower soup

Olive oil cooking spray
1 large onion, chopped
2 garlic cloves, minced
2 medium potatoes, peeled, chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1kg cauliflower, chopped into small florets
1 litre vegetable stock
250g no-fat natural yoghurt

Freezes well. Add more water or stock if you prefer it thinner.

Spray a large saucepan with olive oil spray. Add onion, garlic and potato and cook, stirring often, until the onion is soft. Add the spices and cook, stirring, for 1 minute until aromatic.

Add the cauliflower and stock. Bring to the boil then reduce heat to low. Simmer for 20 minutes until the cauliflower is soft and tender. Set aside to cool slightly.

Blend and season to taste with pepper. Divide into serving bowls. Top with a dollop of yoghurt and sprinkle with chopped flat leaf parsley and extra cumin, if desired.

Serving Size: Makes 6 bowls

Number of Servings: 6

Recipe submitted by SparkPeople user JACCOOKE.