Spicy Cauliflower Soup

A little spice, a lot of delicious: Spicy Cauliflower Soup made extra creamy with FAGE Total Greek yogurt.

55 minutes
Amount of Servings

1 tablespoon unsalted butter

1 small yellow onion, diced

1 medium Russet potato, peeled and diced

2 cloves garlic, minced

½ teaspoon fresh ginger, minced

½ tablespoon garam masala

½ teaspoon ground cumin

½ teaspoon ground turmeric

2 cups cauliflower, washed and cut into small florets

1 (14-ounce) can crushed tomato

1 ½ cups vegetable broth (more for thinner consistency)

1/3 cup coconut cream

¼ teaspoon salt

3 teaspoons fresh lime juice

FAGE Total 0%, 2%, 5% or BestSelf Plain

Cilantro chopped

Lime slices

Crusty bread

  1. Heat a large pot to medium-high heat. Add butter and onion and cook until onions are transparent.
  2. Add potato, garlic and ginger and cook another 3 minutes.
  3. Add garam masala, cumin, turmeric and cauliflower to the pot and stir and cook for an additional 5 minutes.
  4. Add crushed tomato, broth, coconut cream, salt and lime juice and bring to a boil. Reduce heat and simmer for 15 minutes or until potato is tender.
  5. Carefully add soup to the blender and blend until smooth. Add extra vegetable broth for a thinner consistency.
  6. Top with yogurt, cilantro, and lime and serve with a crusty bread.
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