Vegan Thai Cauliflower Soup

Creamy, spiced cauliflower soup with a herby drizzle – perfect for the rainy weather!

Done in 30 minutes

Serves 4

Recipe saved!Recipe saved!


We've got a thick, creamy spiced cauliflower soup topped with a herby, spicy drizzle and roasted peanuts. Perfect for veganuary and the colder weather (or any time!)


Add your garlic, shallot, spring onion, ginger, and chilli to a pot with a splash of vegetable oil. Cook until slightly softened and aromatic.

Add the cauliflower and spices, stir well, then cover with stock. Pop the lid on, leave to cook for 10 minutes.

Add coconut milk, season with salt and pepper, then leave to cook for a further 10-15 minutes with the lid off

Once the cauliflower is soft, blend the soup with an immersion blender.

Taste, adjust seasoning as necessary, and finish with lime juice

For the drizzle, combine all of your finely chopped ingredients in a bowl along with rice vinegar, vegan fish sauce, lime juice, salt, and sugar. Drizzle over the bowl, and enjoy!

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

Recipe saved!Recipe saved!


saved! saved!