Unfortunately we don’t eat much cauliflower at home but when we do I usually have it in soup or do a mash with it instead of potatoes if you want to be more healthier.

This cauliflower soup is super yummy and has a taste of coconut and indian spices. It’s also vegan for the ones who desire that. You’ll definitely love this creamy soup.

4 port.

1 tbsp coconut oil (or olive oil)
1 yellow onion, diced
1 bay leaf
1 1/4 tsp ground cumin
1 tsp salt
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground black pepper
1/2 tsp red pepper flakes
4 garlic cloves, minced
10 dl water
2 vegetable stock cubes
1 big cauliflower head, roughly chopped to the same size
2 1/2 dl coconut milk in can
1 1/2 tbsp lemon juice
Coconut milk, dry coriander and cayenne pepper for garnish (optional)



  1. In a large pot, heat the oil over medium-low. Add onion and all the spices. Fry and stir until the onions become translucent, about 8 minutes.
  2. Add the garlic and fry another few minutes.
  3. Then add the cauliflower and mix everything together so it coats with the spices. Pour in water and the cube stocks, bring to a boil over high heat. Reduce to a simmer and allow to cook for about 10 minutes, until the cauliflower is soft.
  4. Remove the pot from the heat, take away the bay leaf and use a hand blender and mix until smooth.
  5. Transfer back to the heat and stir in the coconut milk and lemon juice. Taste and season more if needed.
  6. Serve hot with some nice bread.


ENJOY! :) 


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