Indian Spiced Cauliflower & White Bean Soup

Indian Spiced Cauliflower Soup-8

Hello lovelies! We’ve been having a couple of wild & rainy days in the Blue Mountains & Sydney, so I’ve used to opportunity to work from home next to the heater, and avoiding the 2+ hour commute to the office with all the road closures and flooding. Have to say, the dogs have been pretty happy about it too, and haven’t left the heater in days 🙂

I wish I could swing working from home everyday. I get way more work done, no interruptions and can whip up dinner when I need a break from work (and get time to blog about it, when I’m procrastinating about looking at another policy doc).

Indian Spiced Cauliflower Soup-5

I felt like a nice warming healthy soup today, I saw a recipe in the April Coles free magazine that looked absolutely delish, so had a go, with a few tweeks along the way because I like my flavours punchier, and wanted to add some protein with the beans (If you are wanting a paleo version, just leave out the beans).

Suitable for: gluten, dairy, egg, nut & soy free diets. Plus Vegetarian & Vegan friendly

Indian Spiced Cauliflower Soup


3 tablespoons coconut oil (or ghee)

1 large head of cauliflower, broken into florets. Keep 2 florets aside for garnish.

1 large brown onion, roughly chopped

1 large potato, peeled & roughly diced

1-2 large green long chilli, roughly chopped (depending on how much heat you like)

3 cloves garlic, crushed

3cm (just over 1 inch) piece ginger, grated

1 tablespoon ground cumin

2 teaspoons ground coriander

2 teaspoons ground garam masala

2 -3 teaspoons turmeric ( i used 3, I like turmeric, and like to add more for healthy boost)

400g can of cannellini beans

1 litre chicken or vegetable stock (I used chicken stock)

400ml can of coconut cream, full or lite. Keep 2 tablespoons aside for garnish

Coriander leaves to garnish

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1. In a large pot, heat the coconut oil, or ghee over a medium/high. Then add onions, and saute until soft.

2. Add the spices, chilli, garlic & ginger and stir for 1-2 mins until fragrant. Add the cauliflower & potato and stir to coat. Then add the stock and beans and stir through. Bring to the boil, and then let simmer for about 20 mins

3. Add the coconut cream (remember to keep a small amount aside if using for garnish) and stir through. Remove from heat, and allow to cool slightly before blending.

4. Using a stick blender, blend until you get a smooth consistency. (I use a stick blender, I end up in an awful mess when I use the normal blender, but if you are using a normal blender, make sure to let cool enough that you won’t burn yourself).

4. Return pot to the stove and bring back up to serving temperature. While heating, thinly slice the left over florets of cauliflower and then brown in a frypay with a little coconut oil or ghee.

5. Serve soup topped with fried cauliflower & coriander leaves and drizzle with the left over coconut cream and a sprinkling of cracked pepper. Enjoy!

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