Curried Cauliflower & Coconut Soup with Sautéed Mushrooms
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 large head of cauliflower, including the stem
  • 2 glugs of olive oil
  • salt and pepper
  • 1 medium onion, diced
  • 4 large carrots, diced
  • 2 tablespoons ginger, chopped
  • 3 garlic cloves, smashed with the back of your knife
  • 1 teaspoon ground turmeric
  • 1-3 tablespoons Thai curry paste (depending the brand and your spice tolerance)
  • 5 cups stock (veggie or chicken) )
  • 1 14 ounce/400ml can coconut milk
  • olive oil or coconut oil
  • 8 oz/250 g mushrooms (shitake, girolle or even button mushrooms)
  • sesame oil (toasted)
  • 2 tablespoons chopped coriander/cilantro
  • 1 tablespoon chopped chives
  1. Preheat oven to 210C/420F
  2. Chop cauliflower into small florets and toss with a glug of olive oil. Spread it out on a baking tray lined with parchment paper. Sprinkle with salt and pepper and roast in the oven until it is beginning to brown and caramelize, about 20-30 min.
  3. Meanwhile heat another glug of oil in a large soup pot over medium-high heat. Add the onions and sauté for a few minutes, until beginning to soften.
  4. Add the carrots and lower the heat to medium and cook, stirring occasionally, until carrots are beginning to soften, about 10 minutes.
  5. Add the ginger and garlic and cook 1 minute, until fragrant, stirring often to prevent garlic from burning.
  6. Add the turmeric and curry paste and cook one minute, stirring constantly, until fragrant.
  7. Add the stock. When the stock comes to a simmer add the roasted cauliflower. Let simmer, partially covered for about 5-10 minutes.
  8. Add the coconut milk and puree with an immersion blender.
  9. While the soup is simmering heat another small glug of olive oil or spoon of coconut oil in a medium frying pan. When hot, add the mushrooms.
  10. Once the mushrooms have released their liquid season them with salt and pepper and cook until soft.
  11. Finish mushrooms by sprinkling with a couple dashes of sesame oil and the chopped coriander and chives.
  12. Ladle soup in to bowls and top each soup with a couple tablespoons of mushrooms.
Recipe by SpicyFig at