Cauliflower Soup

Break the cauliflower into florets, wash thoroughly, and drain.

Wash the carrot and potato, peel them, and cut into large pieces.

Peel the onion and cut it into large pieces.

In a large bowl, combine the oil, yogurt, and cream and mix well.

Put the cauliflower, carrot, onion, and potato into the pressure cooker.

Add 3 cups of water or broth, close the lid of the pressure cooker, and place it on the stove.

Cook over medium-high heat until the pressure valve releases steam, then reduce the heat and cook for another 5 minutes.

Once the steam is released and the lid is opened, purée the vegetables with a blender and return the pot to the stove.

Add the mixture prepared in the bowl to the soup and mix well.

Once it starts to boil, add water if needed to adjust the consistency.

Add the salt, black pepper, and turmeric, simmer for another 10 minutes, then remove from the heat.

If desired, melt butter in a separate pan, add red pepper flakes, and drizzle over the soup before serving. Note: If using a regular pot, follow the same method — simmer the vegetables for 15-20 minutes.