Gluten Free/ Low Carb/ Soups/ Vegan/ Vegetarian

Cauliflower and Coconut Soup

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A spicy cauliflower soup with tastes of the far east.  Not too spicy but smooth and creamy too.


2 cans 400g coconut milk

900g cauliflower florets

750ml vegetable stock

4 garlic cloves, finely chopped.

5cm fresh ginger, peeled and finely chopped

4 lemon grass stalks

Grated zest of 1 lime

4 red chillies (whole)

1 onion, thinly sliced

2 tspn tumeric

2 tblspn lime juice

4 spring onions

4 tblspn fresh coriander, chopped

2 tblspn coconut oil (or you could use olive oil)


  • Put the coconut milk and vegetable stock into a large saucepan.  Add the garlic, lime zest, lemon grass and red chillies.  Bring to the boil, cover and simmer for 15 minutes.  Strain and reserve the liquid.

  • Heat the onion in a saucepan, add the onion, tumeric and fry gently for 5 minutes.  Add the cauliflower and stir fry for 5 minutes until lightly golden.

  • Add the coconut stock and lime juice.  Bring to the boil, cover and simmer gently for 10-15 minutes.
  • Shred the spring onion and add to the soup with the coriander.
  • Serve, slurp and enjoy!

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1 Comment

  • Reply
    Angela Coleby
    November 10, 2015 at 8:38 am

    Reblogged this on Divalicious Recipes and commented:

    As the nights get colder and darker, it is comforting to reach out for a bowl of soup. This is a great soup to perk you up with the delicious smells that will fill your kitchen. Slurp and enjoy!

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