Cauliflower Soup with Tandoori Yogurt

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

2 g
352 mg
8 g
1 g
2 g
0 mg
8 (¾ cup ea.)

1½ tsp extra-virgin olive oil
4 cups chopped fresh cauliflower
½ cup chopped yellow onions
⅓ cup fresh leeks, sliced thin, white part only
¼ cup peeled and chopped carrots
3 Tbsp chopped celery
1½ tsp Aleppo pepper or paprika
1½ tsp minced garlic
5 cups water
1½ tsp sea salt
1½ tsp champagne vinegar

Tandoori Yogurt
½ tsp ground coriander
½ tsp ground cumin 
½ tsp Aleppo pepper or paprika
¼ tsp nutmeg
¼ tsp allspice
¼ tsp garlic cloves
½ tsp fresh minced ginger
1 tsp chopped fresh scallions
¼ tsp sea salt
⅓ cup plain, lowfat yogurt

  1. In a large saucepan over medium heat, sauté cauliflower, onions, leeks, carrots and celery, pepper (or paprika) and garlic in olive oil 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.
  2. Cool slightly and transfer mixture into a blender container. Puree until very smooth.
  3. In a small bowl, combine all ingredients for Tandoori Yogurt and mix until smooth. 
  4. Serve ¾ cup soup topped with 2 teaspoons Tandoori Yogurt.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.