Spiced Cauliflower and Broccoli Soup

This simple soup recipe can be knocked up with very little effort and is great for odds and ends of veg in your fridge. I used a small cauliflower and a small head of broccoli (including stems because we don't like waste and they're delicious!) but you can use pretty much any veg you like.

The key flavour notes come from the garam masala (a mix of spices with heaps of flavour), the greek yogurt for creaminess and the lemon juice for tang. This is wonderful for lunch with chunks of bread for dipping in or if you're feeling fancy, roast off some extra florets and scatter over the top.

Spiced Cauliflower and Broccoli Soup

Serves 4

1 small cauliflower, stems chopped, rest broken into small florets
1 small broccoli, stems chopped, broken into small florets
2 tbsp vegetable oil 
1 onion, finely chopped 
2 celery sticks, finely chopped
2 garlic cloves, thinly sliced 
1 tsp garam masala 
1 litre vegetable or chicken stock 
100g greek yogurt 
1 lemon, juiced

sea salt and freshly ground black pepper

Heat the vegetable oil in a large pan over a medium heat and cook the onion and celery with a good pinch of salt for 5 minutes until softened. Add the chopped cauliflower and broccoli florets and stems and continue to cook for 10 minutes, stirring regularly, until the cauliflower and broccoli are deeply golden. 

Tip in the garlic and cook for 2 minutes, then add the garam masala and cook for 1 minute. Pour in the stock and simmer for 20 minutes until the cauliflower and broccoli are starting to break down. 

Remove from the heat then squeeze in the lemon juice and stir through the yogurt. Then use a stick blender to whizz until completely smooth. Taste and adjust the seasoning then serve.