Spiced Cauliflower, lentil and coconut soup

Spiced Cauliflower, lentil and coconut soup
When it’s cold outside, this cosy, creamy, spiced soup is our remedy. We’ve thrown in loads of flavour- and health-fortifiers to make it the perfect immune-system boosting meal.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2-3
Spiced Cauliflower, lentil and coconut soup


  • 1 tsp coconut oil
  • 1 onion, finely chopped
  • 2 large cloves of garlic, finely chopped
  • 1 heaped tsp fresh ginger, grated
  • 1 heaped tsp fresh turmeric or 1/2 tsp dried turmeric
  • 3 tsp mid curry powder
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 cup green lentils, rinsed (or 1 can of chickpeas, drained)
  • 1/2 cauliflower, chopped into small florets
  • 1 medium white or sweet potato, chopped into small chunks
  • 2 carrots, chopped into small chunks
  • 1/2 tin coconut milk
  • Small handful fresh coriander, chopped (optional)
  • 2 tbsp fresh lemon juice

How to make

  1. Melt the coconut oil in a deep saucepan over a moderate heat, fry the onion for 5-6 minutes until softened
  2. Stir in the garlic, garlic, turmeric, curry powder and cayenne (if using) for 30 seconds
  3. Add lentils cauliflower, potato and carrots then stir to coat with the spices
  4. Pour in the coconut milk, 1 cup of water and season well
  5. Bring to a simmer and cook for 20-25 minutes until the lentils are soft
  6. Stir in the coriander and lemon juice, then season to taste, adjusting the flavours to suit your preference

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