Curried Cauliflower Soup

Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people


  • 1 onion (diced)
  • 2 cloves garlic (finely chopped or grated)
  • 1 thumb sized piece fresh ginger (grated)
  • 1 cauliflower florets removed and roughly chopped
  • 1 tbsp curry powder
  • 1 litre vegetable stock (made up with vegetable stock pots or cubes)
  • 200 ml coconut milk (or a small tin)
  • 4 tbsp olive oil


  1. Preheat your oven to 220°C (Gas Mark 7)

  2. Coat the cauliflower florets in 2 tbsp of the olive oil and roast in the oven for 20 minutes (or until golden brown on the outside)

  3. In a large saucepan, heat the other 2 tbsp of olive oil and fry to onion for 5 minutes until see-through. Then, add the garlic, ginger and curry powder and fry for another 1-2 minutes over a low heat.

  4. Add the roasted cauliflower florets and stock and allow to simmer for about 10 minutes.

  5. Stir through the coconut milk and allow to heat through for a further 5 minutes.

  6. Take the pan off the heat and use a stick blender to blend until smooth.

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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