I recently saw a cry go up on the Riverford Tribe FB page (where I get my organic fruits and veg) asking for ideas for what to do with a glut of cauliflower. There’s rarely a glut in our house! When they’re in season, we usually have my Moroccan spiced cauliflower steaks every week! And I love cauliflower rice and Cauliflower couscous. But I thought it was about time I came up with a hearty, warming soup for those cold days when you want something warm for lunch, and you have a slightly yellowing cauli in the fridge!


100g desiccated coconut

4 tbsp coconut oil

200g onions chopped

3 garlic cloves – chopped

1 fresh red chilli chopped

1 tsp coriander seeds

¼ tsp fenugreek seeds

¼ tsp cumin seeds

¼ tsp mustard seeds

½ tsp ground black pepper

2 tsp turmeric

1 tsp paprika

1 tsp grated fresh ginger

225g sweet potato – scrubbed and cubed (you don’t need to peel them)

500ml vegetable stock

1 large cauliflower or 2 small ones cut into floret

1 x 400g can coconut milk

Half a bunch of fresh coriander - chopped

1 tbsp of Coconut yogurt per bowl to stir through as you serve (optional)

Salt and pepper to taste



Before you start weighing all the ingredients add the coconut to a measuring jug and fill to the 500ml line with boiling water. Set aside.


In a large saucepan heat the coconut oil then add the onion and garlic and cook until softened – about 5 mins. Add the chilli, and all the spices including the fresh ginger. Cook for 2 minutes string to make sure the onion is covered in all the spices.


Strain the coconut and retain the reserved liquid. Add the sweet potato and cauliflower and cook for 3 – 5 mins stirring to ensure it is covered in all the spices. Then add the desiccated coconut, again stirring so it takes on a lovely yellow hue.


Add the reserved liquid from the coconut, the stock and coconut milk. Cook for 15 minutes until the cauliflower and sweet potato are soft. 3 minutes before the end of cooking stir in the fresh coriander and allow it to wilt.


Blend until smooth. Add more liquid or stock to thin it down if required. I often freeze it at this stage knowing I can thin it down then I come to cook it, it takes up less space in the freezer this way!


If you liked this recipe you may also like to try:


Moroccan spiced cauliflower steaks

Baked butter beans with sprouts

Great lunches start with falafel

Spiced sweet potato and broccoli soup

Cauliflower pizza

Mixed vegetable soup


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