Servings: 4 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins

Soups | Autophagy Friendly | Keto

This is so flavoursome with a very light touch of spice; your guests won't believe its so healthy! It is not very often you get to talk about dynamic contrast with soup dishes, but this recipe certainly delivers heaps of it. And, what's more, we have made sure you get to maximise all the flavours, but completely minimise the fuss!


  • Cauliflower (1 large)
  • Coriander (1 cup)
  • Garlic (4 cloves)
  • Shallots
  • Soft Cheese (250g)
  • Dried Onion Flakes (4 tbsp)
  • Garam Masala (2 tsp)
  • Vegetable Stock (1 cube)
  • Salt & Pepper (to taste)


Add one litre of water to a saucepan and add a vegetable stock. Bring it to the boil and be sure the vegetable stock has dissolved. Break up your cauliflower into florets and add to the pot.

Grate your garlic, dice your shallots and chop your coriander and add that to the pot too. Put in your soft cheese, Garam Masala (or our Indian Spice recipe) and give it a good stir. Cook for about 15 to 20 minutes.

Take a stick bender and mash it all up into a smooth texture. If you don't have a stick blender, you can put your soup into a blender; but we are trying to avoid all the washing up for this dish, keeping it a true one pot wonder. Maximum flavour, minimum fuss!

Serve with dried onion flakes and fresh coriander leaves as a topping.