Creamy cauliflower soup (vegan option)

Creamy cauliflower soup

Creamy Cauliflower Soup


1 tablespoon coconut oil

2 brown onions chopped

½ teaspoon ground coriander

½ teaspoon ground cumin

1 teaspoon turmeric

¼ teaspoon chilli flakes (optional)

1 medium sweet potato potato peeled and chopped

1 head of cauliflower cut into florets

2 cloves garlic minced

6-8 cups of bone broth or vegetable stock if vegan to cover vegetables

½ cup yoghurt – dairy or coconut (optional) or milk of your choice


Saute onions in a large pot with oil for a few minutes

Add spices and sauté until fragrant approximately 1-2minutes

Add sweet potato, cauliflower & garlic to pot

Add hot stock to cover vegetables

Bring to boil and then simmer on a slow boil until vegetables are soft

Allow to cool a little and scoop out a couple of cups of stock

Blend with a stick blender until smooth and add back in stock to achieve desired thickness.

Any leftover stock can be frozen and used in other dishes.

Stir in yoghurt just before serving.


Creamy sheep’s yoghurt works beautifully in this soup.

If vegan, add coconut milk or almond milk or simply serve soup as it is with a little more stock added.

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