Preheat oven to 450°F . On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out and roast until the florets turn brown, about 25 minutes. Set aside ½ cup of the crispiest florets for garnish.
Melt butter in a pot over medium-high heat. Add onions and cook until soft, about 5 minutes. Stir in spices, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
Using an immersion blender, blend the soup until a desired consistency is reached. Stir in yogurt or labane if using. Season with salt and pepper and serve in bowls, garnishing with the reserved cauliflower florets.
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|Serving Size: 1 Serving (568g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 76 (42%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 17.7mg||5 %|
|Sodium 1065.9mg||37 %|
|Potassium 573.7mg||15 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 19g|
|Protein 5.7g||8 %|
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Calories per serving: 179
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