Turkish Cauliflower & Yoghurt Soup

When I was back packing around the world in my 20s, one of my favourite countries was Turkey. I just loved everything about it. The history, the people and of course the food!

Turkish food has that wonderful fresh ingredient simplicity you find around the Mediterranean but there are little twists on every day ingredients that make it feel a little bit exotic and new. Without requiring a massive expedition to stock your pantry.

A brilliant example is their use of yoghurt in a soup like this to add creamy tartness to a good old cauliflower soup. And I love how they drizzle on melted butter to add richness and substance. So so good!

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Turkish Cauliflower & Yoghurt Soup

Total Time 30 minutes minutes

Servings 2 people

Ingredients

• 1 onion
• 1/2 cauliflower about 500g / 1lb
• 1 teaspoon ground coriander
• 250 g Greek yoghurt
• 4-6 tablespoons butter
• pinch dried chilli flakes or smoked paprika, optional

Metric - US Customary

Instructions

• Heat a little oil in a medium saucepan on a medium heat. Dice onion and add to the pan. Cook onion with the lid on, stirring every now and then until the onion is soft but not browned. About 10 minutes.
• Chop cauliflower into bite sized chunks and add to the softened onion with the coriander and 1.5 cups water. Cover and simmer for about 15 minutes or until cauliflower is tender. Puree soup using a stick blender or regular blender.
• Stir in yoghurt and warm gently on the stove. Don’t let it simmer as the yoghurt will curdle. Taste and season with salt.
• Melt butter in a small saucepan. Divide soup between two bowls. Drizzle over the melted butter and sprinkle with chilli / paprika (if using).

Wine Match: A crisp fresh white like Pinot Gris or Riesling.

Variations

pantry-friendly – frozen cauli. Yoghurt = coconut milk.

5-ingredients – skip the chilli / smoked paprika or the coriander.

dairy-free – use coconut cream / milk or yoghurt instead of the yoghurt and coconut oil or olive oil instead of the butter.

short on time – skip the onion.

more substantial / carb-lovers – serve with warm Turkish flat bread or pita.

more substantial (low carb) – roast almonds and extra butter, or almond bread + butter.

different veg – I love love love this creamy cauliflower but you could substitute broccoli, butternut squash or root veg like sweet potato, carrot, celeriac (celery root) or parsnip. I’m also thinking a mushroom soup would be wonderful with these accompaniments. You could also add diced carrot and celery with the onion.

carnivore – add some crispy bacon or spicy sausage / pork sausage (brown in pan with onion) after you puree the soup.

keto / ultra low carb – try this spinach soup.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

cauliflower – ungrated cauli will keep for weeks in a plastic bag in the fridge. Can be frozen but the texture isn’t as good when defrosted.

ground coriander / dried chilli flakes / smoked paprika – keep them in the pantry.

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

butter – will keep in the fridge for weeks.

Prepare Ahead

Make soup as per recipe but don’t add the butter or chilli. Refrigerate for up to 2 weeks or freeze. To serve, reheat soup gently in a saucepan on the stove, being careful not to simmer as the yoghurt will split. Melt butter and serve as per recipe.