Creamy Cauliflower Soup

William Lingwood
  • Yield: 4 servings
  • Prep: 10 minutes
  • Cook: 20 minutes


1tablespoon olive oil or coconut oil
1 onion, finely chopped
3cloves garlic, roughly chopped
1 red chili, seeded and finely
1/2teaspoon turmeric
1 large head of cauliflower, cut into florets
1 3/4cups canned coconut milk
2 1/2cups vegetable stock
2teaspoons tamari
freshly ground black pepper
1 handful cilantro leaves, chopped, to serve


1 Heat the oil in a large saucepan over medium heat and gently fry the onion, garlic, chili, if using, and turmeric for 5 minutes. Add the cauliflower florets and stir to coat in the oil.


2 Pour in the coconut milk, stock and tamari. Bring to the boil, then lower the heat and simmer gently for 15 minutes or until the cauliflower is soft. Season to taste with pepper.


3 Process the soup in a blender or food processor until smooth. Serve sprinkled with chopped cilantro leaves. (Store in the fridge for up to 3 days or freeze for 1 month.)

From Nourish by Penny Brohn Cancer Care with Christine Bailey © Duncan Baird Publishers 2013

Nutritional Info *per serving

  • Calories 95
  • Fat 3.8 g
  • Saturated Fat 2.4 g
  • Carbohydrate 10.7 g
  • Sugars 9.3 g
  • Protein 4.7 g