Creamy in a healthy way!  Recipe serves 4, so adjust quantities to suit.

Cauliflower soup with grilled bread


  • 1 tbsp olive oil
  • 3 garlic cloves, roughly chopped
  • 1 onion, finely chopped
  • ½ tsp turmeric
  • 1 large head of cauliflower, cut into florets
  • 400ml tinned coconut milk
  • 600ml vegetable stock – boulliion
  • 2 tsp tamari
  • Freshly ground black pepper
  • Coriander leaves (fresh)


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

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

Process soup in a blender or with hand blender until smooth. Serve with chopped fresh coriander.