• 2 cups water
• 1 cauliflower, chopped up
• 1 tsp ground cumin
• 1 tsp hot paprika
• 1 tspground coriander
• salt and pepper
• 1 small onion, chopped
• 1 clove garlic, chopped
• vegetable stock cube
• 2 tbspchopped parsley, plus extra to serve
• 80 ml(⅓ cup) natural yoghurt
• 50g parmesan cheese

Boil everything except the parsley, yogurt and cheese together for 10 mins.
Mash or blend.
Add cheese and yogurt and stir.
Sprinkle with parsley.

Makes 4 serves of soup at 100 calories each.