200 grams potatoes, peeled and cut into cubes

2 tablespoon olive oil

1 small onion, finely chopped

200 gram cauliflower, cut into small florets

3 cloves of garlic

½ red chilli

5 cm piece of ginger, peeled and grated

1 teaspoon ground cumin

1 teaspoon ground turmeric

400 grams chopped tomatoes

1 vegetable stock cube made with 500ml hot water

100 gram thick yoghurt

100 gram cheddar cheese

Fresh chopped coriander


Boil the potatoes. Set aside. Heat the oil. Add the onions and cook for 3 to 4 minutes. Then add the cauliflower, garlic, ginger and chilli, cook for about a minute. Add the cumin and turmeric. Cook for another 5 to 6 minutes until soft. Add the tomatoes. Once thick, stir in the stock and half of the potatoes. Remove from heat, let it cool a bit. Then blend it until smooth. Then return to low heat, add the yoghurt. Let it cook. Meanwhile take the remaining potatoes and fry them until golden brown. Serve the soup by topping with the fried potatoes,cheese and coriander.


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