Servings: 4 · Prep Time: 5 mins · Cooking Time: 23 mins
Total Time: 28 mins

Lunch | Soups

This curried chicken and cauliflower soup is rich with creamy coconut, mildly spiced and topped with toasted coconut pieces for added texture. This makes a great option for batch cooking, simply multiply the ingredients as required and freeze individual portions for future meals.


  • chicken breast (500g diced)
  • cauliflower (4 cups florets)
  • coconut oil (3 tbsp)
  • fresh coriander (3 tbsp chopped)
  • chicken stock (2 1/2 cups)
  • kale (2 cups)
  • coconut flakes (2 tbsp toasted)
  • garlic (2 cloves minced)
  • curry powder (2 tsp)
  • coconut milk (1 1/2 cups)
  • dried coriander (1 tsp)
  • ground ginger (1 tsp)
  • ground cumin (1 tsp)
  • cayenne pepper (1 tsp)
  • white onion (1/2 medium sliced)
  • salt and freshly cracked black pepper (pinch)


Heat a tablespoon of coconut oil in a large pan or casserole dish over a medium heat. Add the chicken pieces and cook until browned all over. Remove from the pan with a slotted spoon and set aside.\n\nReduce the heat and add the onion, garlic and dried spices. Stir well and sweat the vegetables until tender and fragrant.\n\nAdd the remaining coconut oil to the pan along with the cauliflower florets and stir well, covering the cauliflower in the spices and oil. Cook the cauliflower for a minute or two in the seasonings.\n\nAdd the coconut milk and broth to the pan and bring to a boil. Reduce back to a simmer and add the chicken back to the pan.\n\nContinue to simmer gently for a further 10 minutes until the cauliflower is tender and the chicken is completely cooked through.\n\nAdd the kale to the pan and stir through until just wilted.\n\nScatter with fresh coriander and toasted coconut flakes to serve.\n