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Cauliflower Soup

Cauliflower Soup

Cauliflower soup is one of those dishes that is more delicious than you would expect. In soup the cauliflower has a creamy, moreish flavour. It makes an incredible soup so give it a try!! Thank you to our friend Sam @twoperfectpeas for this epic recipe!


  • 1 cauliflower cut into florets
  • 1 onion, diced
  • 2 garlic cloves
  • 2/4 cup breadcrumbs
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/3 teaspoon curry powder
  • 5 cups vegetable or chicken stock
  • 2 tablespoons butter (or dairy free/vegan spread)
  • Olive oil
  • Salt
  • Herbs for garnish (optional)
  • Chilli oil for garnish (optional)


  1. Place cauliflower florets on a baking tray and bake at 180 degrees celscius for 20-30 minutes until slightly golden
  2. While cauliflower is roasting, combine breadcrumbs, pumpkin seeds, sunflower seeds and curry powder in a small bowl with a tablespoon of olive oil and a little salt. Combine with a spoon.
  3. In a pan over a low/medium heat, add crumb and seed mix and toast until golden. Remove from pan and allow to cool.
  4. Add diced onion to a stock pot with a little oil and sauté until soft and translucent.
  5. Add roasted cauliflower, 1/2 teaspoon salt, your chosen stock and butter and combine.
  6. Simmer over a medium heat for 15-20 minutes. This lets the flavours come together.
  7. Add soup to blender and blend until smooth. Season with more salt and pepper if needed to taste.
  8. Serve in a bowl and top with your crumbed mix, herbs and if you like spice, a little chilli oil (or whatever form of chilli you like)


This soup can be made vegetarian, vegan or dairy free. Just select the appropriate stock and butter for this.

1 comment

  • Yummy

    heather on

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