Spiced Cauliflower Soup

Servings: Serves: 4-6

Nutritional Information:

Per serving (374g) Calories 391, Fat 29g, Saturates 16g, Sugars 7.6g, Salt 1.3g




Heat the oil in a large saucepan and add the onions, leeks and garlic. Sauté until beginning to soften and add the spices to the pan. Stir fry for a few minutes until fragrant.


Add the rest of the soup ingredients to the pan, stir well and leave to simmer for 15 minutes, or until the cauliflower is tender.


For the crispy onions, add the flour, spices and salt to a bowl and mix well. Add the sliced onions to the bowl and stir to coat in the flour. Leave to sit for 5 minutes for the flavours to combine.


Heat enough oil in a heavy based pan to come 2cm up the sides. When hot and simmering on the surface, add the onions slices to the oil, trying to keep them separate. Fry the onions until golden and crispy and remove them from the pan with a slotted spoon to drain on kitchen paper.


Blend the soup until very smooth and check the seasoning, adjusting if necessary.


Serve in warmed bowls, topped with a swirl of coconut cream, some chopped herbs and a few crispy onions.


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