Indian Cauliflower Soup

1 small potato, peeled and diced
1 small cauliflower, chopped
1 onion, chopped
1 tbsp. sunflower oil
1 garlic clove, crushed
1 tbsp fresh ginger, grated
2 tbsp. ground turmeric
1 tsp. cumin seeds
1 tsp. black mustard seeds
2 tsp. ground coriander
4 cups vegetable stock
1¼ cups yogurt
salt and pepper to taste
fresh coriander or parsley for garnish

In a large saucepan, bring potato, cauliflower, onion, oil and 3 tbsp. water to a boil. Reduce heat, cover and simmer 10 minutes.

Add garlic ginger and spices. Stir well and cook 2 minutes, stirring occasionally. Add stock and season. Bring to a boil, reduce heat, cover and simmer 20 minutes.

Stir in the yogurt, garnish and serve.