Roasted cauliflower & coconut vegan soup by Jamie Oliver


Prep time: 10 minutes

Cook time: 35 minutes

Serves: Serve 4

Today I share with a vegan cauliflower soup by Jamie Oliver. I have to say I’m amazed to see how a simple, vegan soup can be so tasty. 

what’s the secret ?

First, the vegetables ( cauliflower, onions and garlic) are roasted. This is how the vegetables bring out all their flavours and sweetness, with a nutty flavour from the main ingredient the « cauliflower ». Which sometimes can be a boring vegetable.

Second secret, the added spices. The « cinnamon », and the famous Moroccan blend « Ras El Hanout » along with coconut milk make this soup rich, creamy and absolutely bursting with flavour.

What is « Ras El Hanout » ?

Ras El Hanout is a classic Moroccan spice blend. The Arabic name literally means « head of the shop », and contains a mixture of the best spices the seller has to offer. 

Like so many spice mixes, there is not one and only composition. Every family or shop may have their own blend.

The mixture usually consists of over a dozen spices in different proportions. The basic version or the commonly used ingredients include : Cardamom, turmeric, ginger, nutmeg, cinnamon, white pepper, black pepper, saffron, mace, clove, anise and fennel seeds.

One thing is for sure, with all of this warm spices, « Ras El Hanout » adds a boost of flavours to any dish. That’s why every time I go to Morocco I fill up on spices. Specially ras el hanout. 

In Morocco, it’s used in many savoury dishes, like « M’rouzia » or « M’hammer » ones of the traditional and most important dishes in Morocco specially during the Eid Al Adha. As you can use it to marinate the fish like this wonderful « salmon, sweet potatoes & ras el hanout Tagine ». Now I’m thinking I should make it again.

Why should you try this vegan cauliflower soup?

The recipe doesn’t require too much ingredients. Specifically if you have Ras El Hanout, and now it’s easy to find it on line.

It’s very easy to make, it takes 10 minutes to prepare the vegetables. Once you put them in the oven to roast them, the job is done. 

The soup is hearty, you can have it for a light dinner it’s sufficient. As you can serve it with some bread or why not with this fabulous cauliflower Sfiha.

Jamie Oliver, asks to blitz the soup until is smooth and creamy, which I did and I like it in this way. Really creamy without a drop of cream which is the dream. If you prefer some texture remains don’t over blitz.

Last but not least, it’s a vegan soup.

I hope you’ll enjoy it, let me know if you try it.

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Roasted cauliflower & coconut vegan soup by Jamie Oliver

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Serves: Serve 4


  • 2 onions, medium size
  • 600 g cauliflower
  • 4 cloves of garlic
  • 1 tsp ground cinnamon, ( a heaped tsp)
  • 1 tsp ras el hanout, ( a heaped tsp)
  • 4 Tbsp olive oil
  • 1 handful of unsweetened coconut flakes
  • 400 g of reduced fat coconut milk, 1 tin
  • 600 ml vegetable stock
  • 3 Tbsp chilli oil
  • Salt & black pepper

Method :

  • 1)

    Preheat the oven to 180C.
    Peel and cut the onions into 1cm wedges and trim them. Cut the cauliflower into even-sized florets. If it has the leaves on, don’t cut them off, roast them too.

    Place it all in a roasting tray with the unpeeled garlic cloves and sprinkle with the cinnamon and ras el hanout. Season well, and drizzle everything with olive oil. (4 Tbsp).


  • 2)

    Toss it all together and pop into the oven for 25-30 minutes, until cookethrough and a little charred.

  • 3)

    Scatter the coconut flakes on to a small tray and toast them for 3 minutes.

  • 4)

    When the vegetables are ready, scrape all the vegetables into a large saucepan, and squeeze the garlic out of its skin and add them too. Pour in the coconut milk, add the stock and gently bring to a boil. Reduce the heat and simmer for 5 minutes.

  • 5)

    Remove from the heat. Using a stick blender or a regular one, blitz the soup until creamy and smooth. If it’s too thick, add some of water.

    Taste and adjust the seasoning, and serve it with the toasted coconut flakes and drizzle of chilli oil.

    Enjoy !!



  • Judi

    09/04/2022 at 00:47

    Highly recommend! Brings a touch of exotic to the often bland cauliflower.

    1. 4passionfood

      09/04/2022 at 12:29

      Thank you Judi. Happy that you liked it.

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