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If, like us, you got over excited on the weekend and overindulged on beer and snacks, then this Indian spiced cauliflower soup is the perfect Sunday night light dish. It will be just what your looking for to set you up for the week ahead.

Serves 4


1 onion, finely chopped

2 garlic cloves, chopped

1 thumb size piece of finely grated ginger

1 long green chilli, seeded, finely chopped

2 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon ground turmeric

1 large head cauliflower, cut into florets

1L vegetable stock

400ml can coconut milk

Extra virgin olive oil, to serve


  1. In a large saucepan over medium heat, cook the onion, with a drizzle of oil, stirring until the onion softens. Add the garlic, ginger, chilli, cumin, coriander, garam masala and turmeric and cook for a further two minutes.

  2. Reserve 2 of the cauliflower florets, thinly slice them and roast these in in the oven until golden. Add remaining the cauliflower to the onion mixture and cook for two minutes. Add the stock and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 20 mins or until cauliflower is soft. Add the coconut milk to the cauliflower mixture and stir to combine. Set aside for 10 mins to cool slightly.

  3. Place the soup in a blender, or use a stick blender and blend until smooth. Season with salt and pepper. 

  4. When serving, garnish each bowl of soup with some coriander and some of the thinly sliced roasted cauliflower florets.