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.
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Servings |
people
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Ingredients
Ingredients
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Instructions
- In a large pan melt the oil and gently fry the onion, garlic, chilli and turmeric for 5 minutes.
- Add the cauliflower florets, coconut milk, stock and tamari. Bring to the boil and simmer for 15 minutes or until the cauliflower is soft.
- Blend the soup until creamy. Serve with freshly chopped coriander.