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Cauliflower and coconut soup with chilli oil

Maximise your veg intake with this spicy cauliflower and coconut soup with chilli oil! It’s the perfect winter warmer while the weather is still chilly.


1 cauliflower, chopped
⅓ cup olive oil
1 onion, chopped
5 garlic cloves, crushed
3 red chillies, seeded and chopped
3 cups vegetable stock
400 ml tin coconut cream
Salt and black pepper
Toasted coconut flakes, to garnish

1. Set aside a few cauliflower florets for garnishing.
2. Heat 2 tbsp olive oil in a large pot over medium heat. Fry the onion for 5 minutes, until translucent. Add the garlic and 1 chopped chilli, and fry for 1–2 minutes, until fragrant.
3. Add the chopped cauliflower and vegetable stock. Bring to a simmer, then reduce the heat to low, cover the pot and simmer for 20 minutes, until the cauliflower is tender.
4. Heat a drop of oil in a pan and fry the reserved cauliflower florets for a few minutes, until they are slightly charred.
5. To make the chilli oil, place the remaining olive oil and chillies in a pan over medium heat. Fry until chillies are slightly browned. Pour the oil out of the pan and allow to cool down.
6. Purée the soup with a stick blender. Add the coconut cream and season with salt and pepper.
7. Serve with charred cauliflower florets, toasted coconut flakes and a drizzle of chilli oil.

Recipe & styling: Amerae Vercueil & Chiara Turilli
Photography: Andreas Eiselen //

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