Cauliflower soup

Easy and quick cauliflower soup with rice and yogurt.

Ingredients

1 kg cauliflower

1 green pepper

2-3 cloves garlic

1 bunch soup greens

2 tbsp rice

1/2 cup low-fat yogurt

pinch of salt

Cut the cauliflower into florets about 2-3 cm in size. Wash them well under cold running water.
Clean and wash the green pepper. Cut it into small cubes, about 0.5 cm.
Peel and finely chop or press the garlic.
Clean the soup root vegetables and cut them into small pieces, about 1 cm.
In a large pot, pour 6-7 cups of water and bring it to a boil over high heat.
When the water boils, add the cauliflower, pepper, garlic, and soup root vegetables. Reduce the heat to medium and let the vegetables simmer until tender, about 15-20 minutes.
Add 2 tablespoons of rice to the soup. Stir and let it simmer for another 10-15 minutes until the rice is tender.
Season the soup lightly with salt. Be careful, as soup root vegetables are often salty.
In a small bowl, whisk 1/2 cup of low-fat yogurt with 1-2 tablespoons of the hot soup. This is done to prevent the yogurt from curdling.
In a thin stream, while stirring constantly, add the yogurt mixture to the soup. Stir well and remove the pot from the heat.
Taste the soup and add more salt if needed. Serve the soup hot.