Wednesday 22 November 2017

Cauliflower & Ginger Soup to battle the autumn chill

Cauliflower & Ginger Soup
Cauliflower & Ginger Soup
Onions, thyme & ginger
Add roasted cauliflower
Blend until smooth

Thyme and coconut milk add a silky smooth finish to this seasonal comfort food

Cauliflower & Ginger Soup

This soup is so comforting. The thyme and fresh ginger perfectly season the creamy cauliflower and it's gorgeously smooth from the silky coconut milk. Keep some of the outer leaves for roasting, they make the best crispy topping alongside the toasted walnuts.

Serves 4. Gluten free, dairy free, vegan- & paleo-friendly.


1 large cauliflower (approx. 1kg)

Thumb-size piece of ginger (approx. 15g)

3 cloves garlic

1 white onion

Handful fresh thyme

800ml vegetable stock

150ml-200ml coconut milk

Coarse salt & pepper

Olive oil

Handful of walnuts, to serve


Preheat oven to 200˚C. Wash the cauliflower and chop it into small florets. Lay them out on a baking tray with a few of the outer leaves and the garlic cloves, still in their skins. Drizzle a little olive oil all over and sprinkle with a pinch of coarse salt and pepper. Roast for 35 minutes until the cauliflower is starting to crisp.

Dice the onion and peel and grate the ginger. Add a tablespoon of olive oil to a large pot followed by the onion and ginger. Pinch the thyme leaves from their stalks and add them in too, tossing everything together. Cook for a few minutes until the onion is soft.

Add the roasted cauliflower florets to the pot and squeeze the roasted garlic from its skin into the pot. Toss everything and add a little more salt and pepper. Pour in the stock and let it all come to a simmer. Simmer for about 5 minutes, then liquidise until smooth. Stir in the coconut milk.

Toast some walnuts in a pan on medium heat. Serve the soup with the walnuts sprinkled on top with some of the crispy cauliflower leaves.

Irish Independent

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