Ingredients:
Serves 4

22ml (1.5 tbsp.) Vegetable or grape seed oil
1 onion, chopped
2 cloves of garlic, smashed and chopped
15 ml (1 tbsp.) of Anapana masala
1 large potato, peeled and cubed
1 medium cauliflower, chopped of torn into pieces
1 litre (4 cups) vegetable or chicken broth
250ml (1 cup) plain yogurt
Salt and pepper to taste
Flaked almonds for garnish

Heat the oil in a heavy-bottomed saucepan over medium heat and add the onions. Fry for about 4 minutes until the onions appear translucent. Add the garlic and the Anapana masala; fry for a further 2 minutes. Add the potatoes and the cauliflower and stir well until coated with the spice/onion/garlic mixture.

Reduce the heat and continue cooking for about 5 more minutes adding some of the broth if the mixture begins to stick. Add the broth, bring to a boil, cover and simmer until the potatoes are tender and the cauliflower is cooked (about 20 minutes).

Transfer to a blender or use a hand mixer to puree the soup. Stir in the yogurt and heat through adding salt and pepper to taste. Serve with a ripped hunk of freshly baked bread.