This Spiced Cauliflower Soup blends roasted cauliflower, aromatic spices, and creamy coconut milk into a smooth, flavorful bowl that’s both nourishing and satisfying. Roasting the cauliflower, onions, and garlic first deepens their natural sweetness and adds a subtle caramelized flavor that pairs beautifully with the warmth of curry powder.
Cauliflower is rich in vitamin C, folate, and fiber, making it a nutrient-dense base for this soup. The addition of flaked almonds and pumpkin seeds provides a source of plant-based protein, magnesium, and healthy fats, helping to create a balanced meal that supports energy and satiety. Light coconut milk lends a silky texture and a hint of natural sweetness while keeping the soup light and wholesome.
Easy to prepare and full of layered flavors, this soup can be enjoyed as a simple lunch or a nutritious starter. It’s a great way to highlight seasonal produce and make the most of cauliflower’s versatility in plant-based cooking.
Recipe
Serves 4
2 lbs. (900g) cauliflower, cut into small florets, stalk roughly chopped
2 onions, sliced
3 cloves garlic, sliced
2 tsp. curry powder
2 oz. (50g) flaked almonds
2 oz. (50g) pumpkin seeds
1 can (13.5 fl oz / 400ml) coconut milk, light
27 fl oz. (800ml) vegetable stock
How to Prepare
Preheat the oven to 425°F (200°C).
On a large baking tray, toss the cauliflower, onions, garlic, curry powder, 2 tbsp olive oil, ½ tsp sea salt, and black pepper. Spread out in a single layer and roast for 20-25 minutes, or until tender and deeply golden.
While the vegetables roast, place the almonds and pumpkin seeds on a small tray and toast in the lower part of the oven for 5-6 minutes.
Once the cauliflower is cooked, let it cool slightly. Transfer all roasted vegetables to a high-speed blender.
Add the coconut milk and vegetable stock. Blend until completely smooth. Adjust consistency by adding a little more stock if needed. Taste and adjust seasoning with more salt or pepper, if needed.
Reheat the soup gently, then divide between bowls. Top with toasted almonds and pumpkin seeds. Drizzle with a little extra virgin olive oil before serving.
