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Cauliflower and coconut soup

The cauliflower is a nutritious vegetable as it is an excellent source of fibre, as well as Vitamin C and zinc, both crucial for strengthening the immune system, as well as a good source of the B vitamins biotin and folate. It also contains a phytochemical called sulforaphane, which helps the liver to produce enzymes that block cancer-causing chemicals from damaging the body.

This lightly spiced soup also contains coconut milk, which provides a creamy texture to the thick soup, and is a great way to enjoy this healthy vegetable.


1 tbsp oil/ghee

1 medium onion, finely chopped

4 spring onions, sliced

1 clove garlic, crushed

½ tsp curry powder

1 small medium cauliflower, cored and cut into florets

200ml coconut milk

Salt and pepper to taste

Coriander seeds/ground

Fresh coriander (save roots for when you have fever)


Heat the oil and add the onions and garlic and cook gently until soft.

Add the curry powder and cook for 1 minute.

Next, add the spring onions and cauliflower, and cover with water, cook over a medium heat until tender (about 20 minutes).


Add the coconut milk and stir through until heated.

Liquidise the mixture in a blender or food processor until smooth.

Season with salt and pepper to taste.

Sprinkle the soup with ground coriander seeds and finely chopped fresh coriander before serving.

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