hot & creamy cauliflower soup

packed with

this is incredibly easy to make resulting in a deliciously creamy soup with a nice kick to balance the delicate flavour of the cauliflower. it’s a great winter warmer to give the immune system a little lift with the onion, garlic and chilli.

makes 4 servings

  • 1 large onion (peeled and roughly chopped)
  • 1 large head cauliflower (outer leaves removed & cut into florets)
  • 1 tbsp coconut oil
  • 3 cloves of garlic (peeled and roughly chopped)
  • ½ tsp of chilli flakes
  • 1 tsp ground coriander
  • 600 - 700ml of vegetable stock (or enough to cover the cauliflower)
  • ½ tin coconut milk (200ml)

make and do

  • - melt the coconut oil in a large pot over a medium heat
  • - fry the onion for 5 minutes, stirring frequently until softened
  • - add the garlic, chilli, ground coriander and cauliflower florets to the pot and stir to combine for 1 minute
  • - add the vegetable stock, until the cauliflower is covered and bring to the boil
  • - reduce to a simmer for 10-12 minutes or until cauliflower is tender
  • - remove from the heat and blitz with a hand blender until completely smooth
  • - add the coconut milk and warm through
  • - serve hot with a sprinkle of chilli flakes