Curried Cauliflower-Fennel Soup

By January 29, 2019May 17th, 2020Soup
Curried Cauliflower-Fennel Soup by

The comfort of a bowl of soup is hard to beat. This one is no exception. The earthy flavours of the spices, the fennel and cauliflower with the warmth of coconut milk make for a nice change


  • ½ tablespoon coconut oil
  • 2 tablespoons chopped fennel
  • 100g cauliflower, chopped
  • 165ml can coconut milk
  • pinch ground coriander
  • pinch ground cumin
  • pinch paprika
  • pinch turmeric
  • pinch Vegeta
  • salt and pepper to taste
  • 1 slice sourdough bread, toasted


  • fennel fronds *optional


  • Heat the coconut oil in a medium saucepan
  • Sauté onion and garlic for 1-2 minutes
  • Add the spices and cook for further 1-2 minutes, until aromatic
  • Add the remaining ingredients bring to the boil, then reduce heat to a simmer, cover and cook for 15 minutes or until cauliflower is tender. Remove from heat and cool slightly before blending
  • Garnish with fennel fronds
  • Serve with crusty bread and enjoy


If soup is a little thin, add a teaspoon of pearl couscous and stir in. This will thicken the soup without changing the taste.

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