Pic of Cauliflower, squash and coconut soup

Cauliflower, squash and coconut soup

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Vegetarian mains

Cauliflower, squash and coconut soup

Serves 4 45 min
This is a thick, velvety soup, warmly spiced with cardamon, star anise, cinnamon and nutmeg. It makes a wonderfully reviving lunch or dinner on a chilly day with some crusty bread to go alongside. You can also make it with pumpkin in place of squash.


  • 1 tbsp coconut oil
  • 1 onion (or leek), chopped
  • 1 small to medium cauliflower, cut into florets and stalks, chopped, including any inner light green leaves
  • 1 small, about 700g, squash
  • 2 garlic cloves, finely chopped
  • 2 tbsp cardamom pods, lightly bashed with the flat of your knife
  • 2 star anise
  • 1 cinnamon stick
  • a little nutmeg, grated
  • 400ml tin of coconut milk
  • 800ml veg stock, plus a little extra
  • 1 lime
  • salt and pepper


Prep time: 10 min
Cooking time: 35 min
  • Step 1

    Heat the coconut oil in a large saucepan. Add the onion and fry on a low heat for 10 minutes, stirring now and then.
  • Step 2

    Add the cauliflower, squash and garlic and stir for 2 minutes.
  • Step 3

    Add the cardamom, star anise, cinnamon, nutmeg, coconut milk and stock and season with salt and pepper.
  • Step 4

    Bring up to a simmer and cook for 20 minutes or so, until the vegetables are soft.
  • Step 5

    Fish out the spices with a slotted spoon. Blitz the soup until smooth. Gently reheat, adding a little more stock if needed to thin the soup to your desired consistency. Check the seasoning and add a good squeeze of lime juice to taste.

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