golden cauliflower soup

9th November 2014


on a windy day…..


everything moves….


golden cauliflower soup

Serves 4 – 6 

Inspired by ‘The Sivananda Yoga Cookbook.’

This has very minimal ingredients but is surprisingly delicately flavourful.  I served it with a loaf of freshly baked bread, this beetroot salad (all finely chopped instead of grated) and this guacamole.


1 large/750g cauliflower

1 Tbsp ghee

1 Tbsp cumin seeds

½ teaspoon turmeric

2 potatoes/1 sweet potato, peeled and roughly chopped -185g

4½ cups/1.5L boiling water

1 Tbsp dried shredded coconut, soaked in enough hot water to cover

1 tsp fine rock salt

fresh ground pepper


1.  Break the cauliflower into small florets and chop stalks – set aside.

2.  Melt the ghee in a large pan, add the cumin seeds and toast until golden – 1 minute, then lower heat, add the stalks, cauliflower pieces and turmeric – saute for 5 minutes, stirring well to make sure the florets are coated with turmeric.

3.  Remove half the florets with a slotted spoon and set aside to add to the soup at the end.

4.  Add the potatoes and boiling water – simmer rapidly, uncovered for 15 minutes.

5.  Cool slightly, then puree the soup in a food processor or using a hand immersion blender, until smooth.

6.  Stir in the coconut and its soaking water, add the reserved cauliflower florets and simmer for 5 – 10 minutes longer.

7.  Season to taste with salt and pepper.  Serve drizzled with ghee and a sprinkling of turmeric and freshly ground cumin.


Goodness shared by Stacey

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  • Anna Gatmon

    Made this soup tonight for dinner. It was simple to make and, as you wrote, delicately flavored. I loved finding cauliflower florets in the soup which were perfectly cooked. Lev, Leon and Mia liked it very much, and so did I; You know that Lev is picky… The cauliflower was fresh from the farmers market. You inspired me with your guacamole, so I simply mashed avocado with salt and lemon, drizzled with some olive oil; and Leon happen to make a tahini sauce with cooked beets which was a bit sweet from the beets, and had a beautiful deep red color. Add to that orange baked sweet potatoes… we had a very colorful, simple, and delicious Friday night dinner. Thanks for the recipe. Love, Anna

    • goodnessis

      Oh yummy!! Your words lifted up and I was whisked away sitting at your table (once again for Friday night) having dinner with you,Leon,Mia and Lev. Just like old times! I love the idea of the combination of the sweet potatoe and tahini-beet sauce. So happy I could satisfy Lev – same feeling of deep satisfation and ‘mummy’ accomplishment when I make something and Elijah goes back for seconds! Love Stace

  • Suzanne

    I attempted this and it was a tad bland. Any tips?
    Also, wasn’t sure what kind of coconut to use – fresh, shredded, tinned ?
    Thank you 🙏

    • Stacey Fisher

      Hi, hmm…Sorry to hear that it came out bland for you. When simmering the soup make sure it is on a rapid simmer so that the water can evaporate. Maybe it was too watery, and the flavours didn’t pop out? Always use quality ingredients, this helps to pronounce the flavours. Or next time try using a bit of vegetable stock which can give the soup another layer. The coconut is shredded which I amended in the recipe. Thanks for your comment, it’s always helpful and appreciated.

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