Serves 6

  • 2 c. small cauliflower florets
  • 2 Tbsp. Butter (vegan or regular)
  • 1 med. red bell pepper, seeded and cut into strips
  • 1 lg. onion, finely chopped
  • 2 tsp. ground turmeric
  • 2 tsp. chilli powder
  • 2 c. hot chicken stock (I use the vegetarian kind)
  • 1 c. Milk of choice
  • 2 Tbsp. chickpea flour
  • ¾ c. Canned coconut milk
  • 1 tsp. garam masala (opt.)
  • 2 Tbsp. chopped cilantro or fresh parsley
  1. Melt the butter in a pot on high and add cauliflower, bell pepper and onion. Cook, covered, on medium heat for 5 minutes, stirring after 3.
  2. Stir in turmeric, chilli powder and stock. Cook, covered just about medium for 8 minutes, stirring often.
  3. Meanwhile, add a little of the milk to the flour to make a paste. Gradually stir in the remaining milk, and then stir the mixture into the soup. Cover and cook at 7 until just boiling.
  4. Stir in yogurt and garam masala. Heat on high until almost boiling.
  5. Stir in cilantro and parsley and serve immediately.