Indian spiced cauliflower soup naturopath mt martha

The humble cauliflower never tasted so good with the addition of a few gorgeous spices and roasting. Fantastic for lunch, dinner or even breakfast.



  • 4 Tablespoons coconut oil
  • 1 cauliflower head, cut into florets
  • 1 clove garlic, finely chopped
  • sea salt
  • 1 Tablespoon yellow mustard seeds
  • 10 curry leaves
  • 3 onions, chopped
  • 1/4 teaspoon cayenne pepper
  • 750ml chicken or vegetable stock (click here for reciepe)
  • 1.5 teaspoons apple cider vinegar
  • freshly ground black pepper
  • 1 small handful coriander leaves, to serve



  • 3 Tablespoons coriander seeds
  • 3 Tablespoon cumin seeds
  • 5-6 cinnamon sticks, broken into pieces
  • 1 Tablespoon cardamon pods
  • 1 Tablespoon whole cloves
  • 1 teaspoon fennel seeds


  1. To make garam masala, toast spices and seeds in small saucepan over medium heat, shaking the pan to move them about, for about 3 minutes, or until dark and fragrant. Set aside to cool.
  2. Grind spices to fine powder in spice grinder or using a mortar and pestle.
  3. Preheat oven to 200 deg C.
  4. Toss cauliflower florets and garlic with 2 T melted coconut oil onto large baking tray and sprinkle with 1 tsp garam masala and sea salt. Roast for 25 minutes or until golden and aromatic. Remove from oven and set aside.
  5. Heat large saucepan over medium-high heat, add coconut oil, mustard seeds and curry leaves. Cook for 1 minute.
  6. Add onion cook for 3-4 mins or until softened.
  7. Add 3 tsps garam masala, cayenne pepper, cauliflower, garlic and cook for few minutes until fragrant.
  8. Add stock and 750ml water and bring to the boil.
  9. Reduce heat to low and simmer for 10-15 mins or until cauliflower is really soft.
  10. Remove from heat and blend until smooth. Stir in vinegar. Taste and add salt and pepper, if necessary.
  11. Serve topped with fresh coriander leaves and enjoy.

Courtsey: Pete Evans

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