Spicy Cauliflower Soup

soup featured


During colder weather I just eat soup, I literally eat tons of soup.

Of course, there’s nothing wrong with soup but I’m mildly aware that a food blog could come across as very boring if me and my fellow soup fan (Helen) only write about soup. Then I had a realisation…soup can never be boring, it’s just too versatile! A child’s school dinner, lunch with friends, a go to meal when you just need a dose of goodness…the list is endless. It can be eaten fresh, be stored in the fridge overnight or frozen for a rainy day.

Soup is actually really exciting and with this in mind I’d like to introduce you to my spicy cauliflower soup recipe!

Spicy Cauliflower Soup
Serves 4

1 cauliflower
1 large onion, chopped
3 garlic cloves, minced
1 tbsp coconut oil
1½ tsp cumin
1 tsp turmeric
1 tsp ground coriander
½ tsp mild chilli powder
500ml vegetable stock
½ can coconut milk

  1. Melt the coconut oil in a large pan over a medium heat. Add the chopped onions and sauté for 5 minutes.
  2. Add the minced garlic, cumin, turmeric, ground coriander and chilli powder and continue to sauté for another 5 minutes.
  3. Break the cauliflower up into florets and add to the pan with the vegetable stock, leave to cook for 20 minutes or until cauliflower is tender.
  4. Transfer the vegetables from the pan to a blender using slotted spoon as to rexerve the majority of the liquid. Add the coconut milk to the blender and blitz on a high speed for 2 minutes.
  5. Check the consistency of the soup and add the reserved liquid a ladle at a time to achieve desired consistency.
  6. Pour the soup into a clean pan and gently warm ready to serve. Enjoy!

Hannah x

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