Coconut Cauliflower Soup

June 21, 2020

Coconut Cauliflower Soup

Happy Father's Day & National Indigenous People's Day! We hope you are getting a chance to celebrate the day safely with the people you love.

Coconut Cauliflower Soup

After a rainy weekend, we're craving soup! We hope you enjoy it and that it fuels you up to take on the rest of the month feeling healthy and happy. Serves 6


  • 3 tbsp light Oil
  • 1 tbsp Black Mustard Seeds
  • 1 medium Onion, chopped
  • 1 Sweet Pepper, cubed
  • 1 tbsp minced fresh Ginger
  • 6-10 cloves Garlic, minced
  • 1 tbsp Soya Sauce
  • 1 medium Potato in a small cubes
  • 2 - 2 1/2 cups water or stock
  • 3/4 of a medium cauliflower in small florets (2-3 cups)
  • 2 tbsp Moghul Curry
  • 1 tsp Turmeric
  • 14 oz. can Coconut Milk
  • 3/4 cup fresh or frozen Peas
  • Cilantro, small bunch chopped
  • Yogurt (optional)
  • Salt to taste
    • *Available from Well Seasoned


  1. Sauté the mustard seeds, onion, pepper, ginger, and garlic in the oil until the onion is translucent.
  2. Stir in the soya sauce and potatoes, add the water and bring to a light boil.
  3. Add the cauliflower, Moghul Curry, and turmeric, reduce heat and simmer until vegetables are cooked.
  4. Blend until smooth.
  5. Stir in coconut milk, half the cilantro, and the peas and cook on low heat for about 5 minutes, stirring regularly.
  6. Garnish each bowl with a dollop of yogurt and a sprinkling of cilantro.

Prep Time: 10 Minutes

Cook time: 30 Minutes

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