Indian Spiced Vegetable Broth - cooking recipe

Ingredients

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

Preparation

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.
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.