Step 1

Heat oil in a large saucepan over medium-high heat. Add onion, potato and garlic. Cook, stirring often, for 5 minutes or until onion is soft.

Step 2

Add turmeric, coriander, cumin and chilli. Cook for 1 minute or until aromatic. Add cauliflower and stock. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15 to 20 minutes or until cauliflower is tender. Set aside to cool slightly.

Step 3

Blend soup, in batches, until smooth. Return soup to saucepan over medium-low heat. Stir in 1/3 cup yoghurt. Cook for 3 to 4 minutes or until hot (do not boil). Season with salt and pepper.

Step 4

Ladle soup into serving bowls. Drizzle each with 1 teaspoon of remaining yoghurt. Serve with naan bread.