Cauliflower, ginger and coconut soup

Serves: 6 Prepare & Cook:


  • 4 tbsp olive oil
  • 650g cauliflower, finely chopped
  • 2 garlic cloves, finely chopped
  • 2cm piece ginger, finely chopped
  • 240ml coconut milk
  • 40g black sesame seeds, toasted
  • 60g pine nuts, toasted, to garnish
  • micro herbs, to garnish (optional)


  1. Set a large saucepan with the oil over a medium heat. Add the cauliflower, garlic and ginger and cook for 3-5 minutes, until the garlic has softened.
  2. Pour in 1.2 litres water and bring to the boil. Reduce the heat and simmer gently for 15 minutes, until the cauliflower is tender.
  3. Stir in the coconut milk. Transfer to a blender and blitz until smooth (you may need to do this in batches). Season, return to the pan and keep warm over a low heat.
  4. Using a mortar and pestle, grind the sesame seeds and a pinch of salt to a powder.
  5. To serve, divide the soup among six warm bowls and garnish with the sesame salt, pine nuts and a few micro herbs, if using.

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