Cauliflower And Coconut Soup

This recipe was adapted from Jamie Oliver's "Roasted Cauliflower & Coconut Soup"


  • 4 garlic cloves
  • 2 small onions
  • 600 grams cauliflower
  • 1 1/4 teaspoon ras el hanout
  • sea salt
  • freshly ground black pepper
  • 1/2 teaspoon cinnamon
  • 400 milliliters coconut milk
  • 600 milliliters chicken stock
  • coconut oil
  • 2 tablespoons chilli oil
  • handful toasted coconut flakes


  1. 1. Peel and cut the onions into wedges and trim then cut the cauliflower into even-sized florets.
  2. 2. Fry the garlic and onion in a pan with some coconut oil until soft.
  3. 3. Add the cauliflower florets, cinnamon, ras el hanout, and sea salt and black pepper to taste, and fry a couple of minutes more.
  4. 4. Pour in the coconut milk, add the stock, and gently bring to boil.
  5. 5. Reduce the heat and simmer for 5 minutes, then remove from the heat.
  6. 6. Using a blender, blitz the soup until creamy and smooth, adding a splash more water if it is too thick.
  7. 7. Taste and adjust the seasoning, and serve topped with toasted coconut flakes and a drizzle of chili oil.


For ease, I'll sometimes steam the cauliflower, onions, and garlic in an InstaPot. Add about 125 milliliters of water to the pot, place the vegetables on a steam basket, and let them cook for 3 minutes on high pressure, and then pull the quick release. Remove the steam basket, add the spices, and proceed to follow the rest of the recipe.


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