Cauliflower are in abundance in Autumn and Winter in Australia. The name comes from the Latin word ‘caulis’ (cabbage) and flower.  They come from the Brassica family of vegetables, known for their disease-fighting properties. Like all veggies, cauliflower are low in kilojoules, fat, sodium and naturally occurring sugars. They contain lots of essential vitamins and minerals and are a good source of fibre.  Brassica vegetables also contain phytochemicals and are believed to have cancer-fighting benefits.

This soup is a delicious way to incorporate cauliflower into your diet. We've swapped the cream for Greek yoghurt to enable you to enjoy it over and over this winter, without the guilt.

Ingredients

1 TBSPN olive oil

1 leek, chopped

1-2 garlic cloves, crushed

1 large cauliflower head, trimmed into florets*

500g low GI Carisma potatoes, peeled and chopped

1 litre of salt reduced vegetable stock

Pepper to season

½ cup Greek yoghurt

Method

In a deep pot or pan, heat oil and lightly sauté garlic and onion until soft.

Add potato and cauliflower and stir for additional 5 minutes.

Add stock and seasoning and bring to the boil.

Reduce to a low- medium heat and cover and simmer for 20 minutes until potato is soft.

Use a stick blender to combine ingredients until smooth. 

Add yoghurt off heat and stir through.

Serve with a small grainy bread roll.

* For those on a Low FODMAP Diet, swap Cauliflower for another brassica vegetable like broccoli.