Cauliflower Garlic Soup

(makes 4 servings)


  • 1 head cauliflower

  • 4 medium potatoes

  • 2 onions

  • 4 garlic cloves

  • 2 tsp black pepper

  • Pinch of salt

  • 1 tblsp lemon juice

  • 3 cubes vegetable stock

  • 1 cup almond milk (more if preferred)

  • 1 tsp turmeric

  • 2 cups water

  • Pinch of salt

  • A few bits of fresh thyme

  • 1 tsp oregano



  1. Preheat the oven to 200 degrees Celsius and cover a baking tray with a piece of tinfoil

  2. Chop the cauliflower, garlic pieces and onion into pieces, spread over the baking tray with some olive oil, sprinkle with turmeric, chopped thyme, salt and black pepper and bake in the oven for 30 minutes

  3. Wash the potatoes and hop into cubes, boil for about five minutes almost cooked, then fry in a little olive oil and oregano until completely cooked

  4. Once everything is cooked add to a large pot, dissolve the vegetable stock cubes in a mug of hot water and add to the pot, along with the almond milk, lemon juice and water

  5. You can mash everything in the pot until mixed together if you prefer a chunkier consistency, but I like to blend everything for a smoother soup texture

  6. Serve immediately while hot