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Updated: May 26, 2021

This fabulous soup, my take on Kay Shreya’s delicious cauliflower soup, is so popular with its deliciously creamy taste.

A great source of many vitamins and minerals, especially vitamin C, B vitamins, fibre and also phytochemicals and antioxidants. This is a really healthy soup that also tastes amazing.

Serves 2


1 onion, roughly chopped

3 clove garlic cloves, crushed

½ tsp coconut oil

50 g cashews (soaked overnight if possible)

2 tsp sesame seeds

1 small cauliflower (300g), washed and cut into florets

500 ml of vegetable stock

Salt and pepper

1 tbsp chives, finely chopped


  • Heat the coconut oil in a pan. Once melted, add the onion and garlic and soften for approximately 10 minutes (until cooked but not brown).

  • Add the cashew nuts, sesame seeds, cauliflower, seasoning and the stock to the pan and bring to the boil.

  • Simmer for 15 minutes until the cauliflower is tender.

  • Cool the soup slightly before blending in a liquidiser until smooth.

  • To serve, pour the soup back into a pan and bring up to temperature, checking the seasoning. Sprinkle with finely chopped chives.

* Take special care when liquidising the soup if it is still hot.

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