1 small cauliflower
1 large potato
2 tablespoons olive oil
2 garlic cloves
1 tablespoon fresh grated ginger
2 tablespoons ground turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
1 liter chicken stock
1 natural yogurt
Trim the cauliflower and cut into small florets, peel and dice the potato and chop the onion and the garlic.
In a saucepan heat the olive oil over medium heat. Add the garlic, onion and potato and cook for 5 minutes until onion soften.
Add 3 tablespoons water and cauliflower and bring to a boil then reduce heat, cover and cook for 10 minutes.
Stir in the ginger, garlic and spices and cook for 2 minutes.
Then pour the broth and add salt and pepper to taste. Bring to a boil, then cover and simmer for about 30 minutes
Let it cool and transfer to blender. Pulse until smooth.
Before serving heat it again in a sauce pan and add the yogurt