Cauliflower and Chilli Soup

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Cauliflower and Chilli Soup
This vegan soup is beautifully smooth but has a real kick with the addition of chilli and garlic. This soup is packed full of antioxidant and anti-inflammatory veggies – cauliflower is a cruciferous vegetable which are known for their anti inflammatory and antioxidant properties, as is chilli, garlic and turmeric. Coconut milk is used to give the soup a really creamy consistency as well as providing good fats.
  1. In a large pan melt the oil and gently fry the onion, garlic, chilli and turmeric for 5 minutes.
  2. Add the cauliflower florets, coconut milk, stock and tamari. Bring to the boil and simmer for 15 minutes or until the cauliflower is soft.
  3. Blend the soup until creamy. Serve with freshly chopped coriander.

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