Cauliflower Coconut Soup


This is such a lovely creamy soup, full of delicious, warming spices. Cardamon is one of my absolute favourites but buying it ground can sometimes be tricky, so whenever I spot it anywhere I stock up! The majority of ingredients for this recipe are from Aldi in the UK. It’s inexpensive and easy to buy everything you need.

I use a potato powder free bouillon as I avoid nightshade vegetables so that’s a store cupboard ingredient I always have to hand. I hope you find it as easy to make and delicious as I do!

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Makes enough for 4

Half a small cauliflower

3 parsnips

1 small sweet potato

1 white onion

500ml veg stock

1 tin coconut milk

1 tsp turmeric

1 tsp cumin

1 tsp cardamon

1/2 tsp ginger

juice of half a lime

salt and pepper

2 tbsp olive oil

1 tbsp coconut oil

desiccated coconut to serve


Peel and chop the parsnip and sweet potato and add to an oven proof dish along with the chopped head of half a cauliflower

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Drizzle with olive oil, sprinkle with turmeric and cumin, add a pinch of salt and oven roast for 30mins at 160C

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Roughly chop one onion and add to a large saucepan with a spoonful of coconut oil

Once soft, add the roast veg and stir

Add 2 tsp of veg bouillon to 500 ml boiling water. Stir well and pour over the roast veg

Add 1 tin of coconut milk, a tsp cardamon 1/2 tsp ginger and a little salt to season

Allow the soup to cool before blitzing it in the blender so that it’s smooth and creamy

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Serve with a drizzle of fresh lime, a pinch of desiccated coconut and a twist of black pepper


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