Cauliflower & Rosemary Soup

God I have missed soups... when it is Summer at home here soup isn't really on the cards which is a bummer as my gut LOVES warming foods and I find it is a really easy way to load up your veggie intake. When I was at Gwinganna we ate quite a lot of soup and I am actually glad it is coming into the cooler months now so we can make more of it, especially when we have excess of all the cruciferous veggies in the garden. It is also the most important time to really ensure you are looking after your health and upping your vitamin C intake to make sure your immune system is robust enough to fight off the flu or any other Winter nasties that may start appearing.

Cauliflower believe it or not is seriously rich in vitamin C therefore it is the perfect cruciferous vegetable to eat over winter time - great news it is also in season so organic cauliflowers are much more affordable. This soup is seriously delicious and satisfying and I find in Winter time I manage to eat it for breakfast, lunch and dinner with a side of salad or meat if you choose to do so. Enjoy x


Yield: 4

Cauliflower & Rosemary Soup

prep time: 10 minscook time: 30 minstotal time: 40 mins


  • 1 brown onion, diced

  • 3 garlic cloves, chopped

  • 5 sprigs rosemary

  • 5 sprigs thyme

  • 2 tbsp macadamia or coconut oil

  • 1 large head of cauliflower (approx 800g) broken apart (include small leaves)

  • 1/2 cup walnuts

  • 400ml coconut cream

  • 800ml vegetable or chicken/beef stock (or just use meadow & marrow broth with water)

  • 1 tbsp meadow & marrow curry bone broth (optional)

  • lemon juice & zest

  • sea salt & pepper for seasoning

  • You can sub in any nuts into this recipe.

  • Instead of coconut cream you can use any dairy free milks or you can use cream.


  1. Sauté onion, garlic, rosemary and thyme in the oil for a couple of minutes.

  2. Add cauliflower, nuts, stock, coconut cream, lemon, salt and pepper and bring to the boil in the pot.

  3. Once boiled reduce to a simmer and cook for approx 30 minutes or when cauliflower is soft. Turn the stove off and allow soup to cool slightly before blending.

  4. Puree soup in batches in a blender/food processor and either serve or store in the fridge/freezer. I find the soup nearly lasts a week in the fridge and a few months in the freezer.


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