Cauliflower Soup with Tandoori Yogurt

Recently, Elizabeth and I spent a few days at Canyon Ranch in Lenox, MA and today I want to share a delicious recipe from our stay.  We had the opportunity to see this one being made in the kitchen by demonstration chef Katie Hickey and then enjoy a bowl with lunch.  The soup was a huge surprise for me, because I’m not a cauliflower fan.  I pretty much always ignored the bland colored vegetable and never really cook with it.  However ,  I am happy to report that I loved this soup!  It was really delicious, super healthy, and had a little kick from the paprika.  I think you’ll love it too. It makes a great first course for a Ladies luncheon or dinner party – especially since you can sing its praise that it’s low cal and low fat ( see below).  A fabulous follow up for this soup is fish.

Hot Tip: If you have had your spices for more then a year it’s time to replace them.  Old spices loose their flavor and power to enhance your food.

Cauliflower Soup with Tandoori Yogurt – Makes 8 (3/4-cup) servings,


  • 1 1/2 teaspoons extra virgin olive oil
  • 4 cups chopped fresh cauliflower
  • 1/2 cup chopped yellow onions
  • 1/3 cup fresh leeks, sliced thin, white part only
  • 1/4 cup peeled and chopped carrots
  • 3 tablespoons chopped celery
  • 1 1/2 teaspoons Aleppo pepper or paprika
  • 1 1/2 teaspoons minced garlic
  • 5 cups water
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons champagne vinegar

Tandoori Yogurt:

  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper or paprika
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon garlic cloves
  • 1/2 teaspoon fresh minced ginger
  • 1 teaspoon chopped fresh scallions
  • 1/4 teaspoon sea salt
  • 1/3 cup plain, lowfat yogurt


1. In a large saucepan, over medium heat, sauté cauliflower, onions, leeks, carrots and celery, Aleppo 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 3/4 cup soup topped with 2 teaspoons Tandoori Yogurt.

*My addition: Add a sprinkle of paprika or some finely chopped greens for color.

Image from check out another great cauliflower recipe here.

Serving Information
Makes 8 (3/4-cup) servings, each containing approximately:
45 calories
8 gm. carbohydrate
1 gm. fat
0 mg. cholesterol
2 gm. protein
352 mg. sodium
2 gm. fiber

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