Antioxidants Rich Cauliflower Soup

Antioxidants Rich Cauliflower Soup

Print Recipe
Serves: 6 Cooking Time: 10 min


  • 1 onion
  • 1 table spoon of olive oil
  • 15 almonds
  • 1 large cauliflower (max 1 kg)
  • 1 leek
  • 1 l vegetable broth (or water)
  • 1 can of coconut milk
  • sprouts/sesame seeds & a teaspoon of olive oil



Chop the onion and pass it to a large pan or pot with a table spoon of olive oil over a medium fire


When the onion is crystallized, throw in the almonds


Cut the cauliflower in smaller flower-ettes


Cut the leek in large chunks


Add the cauliflower and the leek to the pan and warm them up for 4 minutes, stirring occasionally


Add the vegetable broth (or water) and the coconut milk and let it simmer for 10 minutes


Serve in bowls and sprinkle olive oil, sesame seeds and decorate with beetroot sprouts (or any sprouts you may have)


It is important not to overcook the cauliflower as you will loose the antioxidants present in the outer layers of this super food.

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  • Reply
    August 5, 2018 at 9:47 pm

    Thank you Alex for the recipe! It’s nice and silky. It was a perfect treat for a rainy day. My oldest son who is a picky eater and doesn’t like cauliflower at all, ate half a bowl.
    I did skip a few steps because I wasn’t paying attention: didn’t cut small flowerettes and didn’t put a lid on. I also started counting from the moment it started to boil 10 min and waited until my cauliflower was cooked through. I also added cayenne pepper because coconut milk made me think of Thai cuisine(spicy). Next time I will try a different approach.

    Thank you again,

    • Reply
      August 6, 2018 at 10:19 am

      Very proud of you, Cosmina! You are a brave chef, especially that you need to fulfill the expectations of your family. Well done! Regarding the boiling times, the key idea is not to overcook the plants as this will loose the vitamins.

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