cauliflower and garlic soup

Yes, yes, cauliflower may sound boring, but this soup is truly yummy. Promise. Perfect as is, with a crusty piece of spelt bread; or as a smaller portion for a starter. Simple. Delicious. Yum!

2 tablespoon coconut oil
2 onions, finely chopped
4 cloves garlic, finely chopped
1 cauliflower
750 ml vegetable stock
1 tablespoon of cacao butter
pinch of sea salt and freshly ground black pepper, to taste
** use organic and biodynamic ingredients where possible **

Break the cauliflower in to small pieces.
Add the oil and onions to a pot and cook the onions over a medium heat until they become translucent. Approximately 10 minutes. Be careful not to allow the onions to brown. Add the garlic, cauliflower and vegetable stock. Cook until the cauliflower becomes tender, approximately 5 minutes. Remove from heat and allow to cool.

Place the cauliflower mixture and cacao butter in to a Vitamix or Blender and blend until a creamy consistency is obtained. Add salt and pepper to taste.

{ If you like a little spice add sprinkle of chilli. Or if you like a little spice add a teaspoon of ground cumin and freshly grated turmeric.}

Transfer creamy soup back to the pot and heat on a low heat until warm. Enjoy!



Cauliflower is a cruciferous vegetable that helps to protect against cancer, especially lung, breast, bladder, stomach and colon cancer. Cauliflower contains phytonutrients that help to activate detoxification enzymes. Cauliflower is packed with antioxidants such as vitamin C, anti-inflammatory nutrient vitamin K, as well as folate and fibre. Nutrients that help to protect against osteoporosis, bruises, and heart disease.

For more nutritious and delicious vegan recipes please go to RECIPES PAGE

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