Kripalu Recipe: Cauliflower Soup with Spiced Yogurt

Serves 4–6

For the soup:
1 ½ teaspoons olive oil
4 cups chopped fresh cauliflower
½ cup chopped yellow onions
⅓ cup fresh leeks, sliced thin
¼ cup peeled and chopped carrots
3 tablespoons chopped celery
1 ½ teaspoons smoked paprika
1 ½ teaspoons minced garlic
5 cups water
1 ½ teaspoons sea salt
1 ½ teaspoons lemon juice

For the Spiced Yogurt:
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon garlic cloves
½ teaspoon fresh minced ginger
1 teaspoon chopped fresh scallions
¼ teaspoon sea salt
⅓ cup yogurt, plain or coconut

Heat the oil in a large saucepan over medium heat. Add the cauliflower, onions, leeks, carrots, celery, paprika, and garlic and sauté until caramelized, about 25 minutes. Increase heat to high, add water and bring to a boil. Reduce heat and simmer for 45 minutes. Season with salt and vinegar. Cool slightly.

Transfer mixture to a blender and purée until very smooth.

In a small bowl, combine all ingredients for Spiced Yogurt and mix until smooth.

Serve ¾ cup soup in each bowl, topped with 2 teaspoons of the Spiced Yogurt and walnuts or nuts on top.