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Cauliflower, Coconut & Turmeric Soup with Kale

This healthy soup is made with anti-inflammatory ingredients including turmeric and cauliflower. It is nutrient dense, high in fibre and contains plenty of vitamins, minerals, antioxidants and phytonutrients to help keep you healthy. Plus it is the perfect addition to your meat free Monday recipe collection!


  • 1.3kg cauliflower, cut into florets

  • 3 Tablespoons extra virgin olive oil

  • 3 teaspoons ground turmeric

  • pinch sea salt

  • pinch ground black pepper

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 3 stalks celery, diced

  • 2 medium carrots, diced

  • 2 teaspoons red chili paste

  • 1 Tablespoon ginger, peeled & grated

  • 4 cups vegetable stock

  • 1 can full fat coconut milk

  • 2 Tablespoons lime juice (fresh)

  • 2 cups kale, washed, stems removed & chopped


  1. Preheat oven to 200°C and line a baking tray with baking paper.

  2. In a large mixing bowl combine the cauliflower florets, 2 tablespoons of extra virgin olive oil, 2 teaspoons turmeric, and salt and pepper until fully combined with oil and spices. Place onto the baking tray and roast for 25 minutes, turning halfway.

  3. While the cauliflower is roasting, in a large pot over a medium heat, add the remaining olive oil, onion, and remaining 1 teaspoon of turmeric, stirring until softened and translucent (around 4-5 minutes).

  4. Add the garlic, celery, carrots and another pinch of salt and pepper. Saute for 10 minutes, stirring occasionally, until the vegetables lightly caramalize.

  5. Mix in the chili paste and ginger, then pour in the vegetable stock, scraping the bottom of the pan to remove any sticky bits.

  6. Add in the roasted cauliflower and bring to the boil. Reduce to a low heat and simmer for 20 minutes.

  7. Remove pot from heat and transfer batches of the soup to a blender (be careful it will be very hot) and blitz until smooth.

  8. Transfer soup back to the pot and return to a low heat, mixing in coconut milk, lime juice, and adding in kale. Season with salt and pepper (if needed), and heat for a further 5 minutes.

  9. Serve hot with some crusty wholegrain sourdough (optional).

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