Indian Spiced Vegetable Broth

• 3 tbsp sunflower oil
• 1 None onion, roughly chopped
• 10 g ginger, peeled and diced
• 1 None red chilli, deseeded and chopped, plus extra to garnish
• 1-2 tsp mild curry powder
• 250 g carrots, trimmed and sliced
• 600 g cauliflower, cut into florets
• 600 g white cabbage, trimmed and sliced
• 1.25 litres vegetable stock
• 200 g natural yogurt
• None None Coriander leaves, to garnish

1. Heat the oil in a large saucepan, add the onion, ginger and chili and fry for 2-3 mins. Sprinkle with curry powder. Mix the carrot, cauliflower and cabbage into the pan and saute for 1-2 mins.
2. Pour the stock into the pan and season. Bring to a boil then cover and simmer for 15-20 mins. Divide the soup between 4 bowls and top with a spoonful of yogurt, some chopped chili and cilantro. Serve.

sunflower oil, onion, ginger, red chilli, curry powder, carrots, cauliflower, vegetable stock, natural yogurt, coriander leaves

Taken from recipes-plus.com/api/v2.0/recipes/16350 (may not work)