Recipes
Yoghurt Cauliflower and Potato Soup
10 minutes
Preparation Time
25 minutes
Cooking Time
2-3
Servings

Ingredients
- 30 g butter
Method
- Melt the butter in a large saucepan over medium-high heat. Add the onion, garlic, and thyme. Season with salt and pepper and stir until golden brown.
- Add the cauliflower, potatoes, milk, chicken stock, and 500ml of water to the saucepan. Cover with a lid, bring to a boil, then uncover and simmer, stirring occasionally, until the cauliflower and potatoes are tender, about 25 minutes.
- Add the Greek yoghurt to the soup and blend with a hand-held blender until smooth. Season to taste.
- Serve the soup in bowls and sprinkle with chopped parsley, ground cayenne pepper, and an additional dollop of whole milk yoghurt.