Creamy cauliflower soup

Creamy cauliflower soup

Lighten up your meals with these delicious, healthy recipes from Nutritionist, Christine Bailey.

A soothing dairy-free soup with a little spicy kick from garlic and chilli. The soup can be prepared in advance and reheated.

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes


  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, roughly chopped
  • 1 red chilli (optional), deseeded and diced
  • ½ tsp turmeric
  • 1 large head of cauliflower, cut into florets
  • 400g can coconut milk
  • 600ml vegetable stock
  • 2tsp tamari soy sauce
  • Freshly ground black pepper
  • 1 handful of coriander leaves, chopped, to garnish


  • Heat the oil in a large pan over a medium heat and gently fry the onion, garlic, chilli if using, and turmeric for five minutes. Add the cauliflower florets and stir to coat in the oil.
  • Pour in the coconut milk, stock and tamari. Bring to the boil, then lower the heat and simmer gently for 15 minutes or until the cauliflower is soft.
  • Process the soup in a blender until smooth. Divide into bowls and sprinkle with chopped coriander leaves.
Comments are closed.