Brrrr… whether it’s chilly here in Glastonbury or a gorgeous day – let’s get the soup on! This one really hits the spot with a simple, yet magical alchemical blend of goodness.
Cauliflower is packed with nutrients and high vibrational goodness, so I like to include it in my weekly cuisine in ample amounts whenever it’s in season.
I love it raw (see: Cauliflower & Tahini Salad), cooked in soups and curries or gently steamed and served on a soft bed of quinoa with hemp oil & tamari (nothing beats a bit of good ol’ fashioned simplicity!).
The coconut and tomato in this recipe dance and twirl so delightfully through the cauliflower and chickpeas (garbonzo beans) to provide a lick-lickin’ nurturing meal. It’s simple (less is more in this case) and incredibly satiating. Enjoy…
Pin for later:
Alternative ingredients to swap out for this recipe (scroll down for actual recipe):
This is such a versatile soup, I thought I’d make some suggestions for alternative ingredients. Just let it dance!
Coconut: If you don’t have coconut cream then use 50g of coconut block instead. Or use organic coconut milk from a can (but be sure to leave out most of the spring water because milk is generally rather liquidy). Different forms of coconut yield different results, so be sure to play and explore.
Chickpeas: Use butter beans or even sweet potatoes for a tasty variation.
Herbs: You might prefer coriander leaf or parsley instead of basil. The soup is versatile.
Passata: Passata is bottled/jarred tomato that has been cooked and sieved. I love using them in soups. Tinned tomatoes or even your own baked tomatoes work fine as an alternative though. Use what you have available. If I have a nice crop of fresh tomatoes in the summer (which is rare, since growing tomatoes is not my forte, I’d be happy to bake them, blend them and make my own alternative).
This soup features in my recipe book Angelicious. If you enjoy this recipe then you will LOVE the book. It’s jam-packed with over 100 delectable, healthy plant-based, super-healthy recipes – that you will ‘mostly’ not find anywhere else.
- 1 small cauliflower, including leaves
- 1 medium onion
- 300ml spring water
- 250ml passata
- 125ml coconut cream
- 100g chickpeas (about ½ a tin)
- 1 tsp sea salt
- Drizzle of olive oil
- Small handful of fresh basil