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Even though the weather is warming up, it’s still pretty chilly and I’m always in the mood for a nice bowl of comfort in a bowl soup. Cauliflower is a perfect ingredient for a soup, once cooked it blends into a velvety creaminess. This version is so much better. The Cauliflower is roasted, spiced and then cooked in Coconut milk before  turning into a luscious soup studded with Peas and fresh Coriander.

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Roasted Cauliflower & Coconut Soup


  • 2 cups Cauliflower florets
  • ½ tsp each Turmeric, Chilli powder & Cumin powder
  • 21/2 – 3 cups Coconut Milk
  • Salt to taste
  • ½ - 1 cup Water
  • ½ cup cooked Peas
  • ¼ cup chopped Coriander


  1. Roast the Cauliflower in a little bit of oil in a very hot pan
  2. When it starts to color and char, add the powdered spices
  3. Add a ½ cup of Coconut Milk and cook the florets
  4. When the milk is really thick, add the water and continue to cook
  5. Remove from the heat and cool
  6. Add the cooked Cauliflower into a blender with a little bit of the Coconut milk and pulse
  7. Add the rest of the Coconut milk and puree
  8. Add to a pot, add water as required, and bring to the boil
  9. Taste for salt and add salt to taste
  10. Finish with the Peas and Coriander