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Curried cauliflower soup

Serves   4-6
Prep time: 15 mins
Cooking time: 45 mins

Soup is the ultimate cold weather comfort, and this lightly spiced cauliflower soup is a delicious vegetarian starter or main course! Garnished with sweet and spicy pumpkin seeds, coconut cream and a little fresh coriander, this quick soup is utterly moreish.





  • 1 cauliflower head, cut into florets
  • Olive oil
  • 1 brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp mustard seeds  
  • 1 Tbsp curry powder
  • 500ml vegetable stock
  • 1 x 400ml tin coconut cream
  • ¼ cup pumpkin seeds
  • ¼ tsp cayenne pepper
  • 2 Tbsp honey
  • ¼ cup toasted coconut chips
  • Fresh coriander, to garnish

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  1. Preheat your oven to 190 degrees celsius fan bake. Lay the cauliflower florets onto a roasting tray, then drizzle with olive oil and season with salt and pepper. Place into the oven and roast for 20-25 minutes or until golden brown, turning once halfway during cooking. Set aside. 
  2. In a large pot, bring a drizzle of oil to a medium heat. Place the onion and garlic in the pot, and saute for 3-4 minutes or until the onions have started to become translucent. Stir in the mustard seeds and curry powder, and cook for a further 1-2 minutes. 
  3. Add the roasted cauliflower to the pot. Stir to combine, then pour in the vegetable stock. Bring to a simmer, then stir in 450ml of the coconut cream. 
  4. Puree the soup using a blender until smooth, then return to the pot and season to taste with salt and pepper. 
  5. To make the sweet and spicy pumpkin seeds, toast the pumpkin seeds over a medium high heat in a frying pan. Add the cayenne and honey, then stir through and set aside to cool.