Thai pumpkin ’n’ cauliflower soup with Greek yoghurt

SERVES 6 PREPARATION TIME 10 minutes COOKING TIME 8 hours on low, 4 hours on high 2 potatoes, peeled, chopped into chunks 1 onion, finely chopped 2 garlic cloves, crushed 1 lemongrass stem, white part only, finely sliced 1 kaffir lime leaf, thinly sliced 2cm-3cm knob ginger, skin removed, finely grated 1 teaspoon ground cumin ½ teaspoon ground turmeric 1-2 fresh red chillies, finely sliced (depending on how hot you like your soup) ½ head cauliflower, cut into small florets 500g pumpkin or squash, chopped into chunks sea salt and freshly ground black pepper, to taste 1.25 litres good-quality store-bought vegetable stock (or see my book for homemade) 125ml natural full-fat (for example Greek) yoghurt (or the probiotic Greek yoghurt from my book), to serve fresh coriander leaves, to serve IN THE MORNING 1 Place all the ingredients (saving some of the chilli to serve) except for the yoghurt and coriander in the slow cooker. Cook for 8 hours on low or 4 hours on high. IN THE EVENING 1 Use a stick blender to purée the ingredients to the desired consistency. 2 Serve with a dollop of yoghurt, a sprinkle of coriander and sliced chilli. SUGGESTED SIDES Toasted sourdough (or the gluten-free damper bread from my book). FOR A CONVENTIONAL OVEN To make the recipe without a slow cooker, see my slow know-how and conversion guide on page 42.