Healthy with a touch of heat

Spiced cauliflower soup with avocado salsa.
Spiced cauliflower soup with avocado salsa.

Spiced cauliflower soup with avocado salsa

(serves 4)


2tbsp olive oil

1 onion, diced

2 sticks celery, finely sliced

1/2tsp Turkish chilli flakes, plus more to garnish

1tsp coriander seeds, crushed

2 garlic cloves, chopped

1 medium floury potato, peeled and diced

1 large head of cauliflower, broken up into large florets

1 litre vegetable stock or water

Salt and pepper

For the salsa:-

1 large, ripe Hass avocado, peeled, de-stoned and diced

25g hazelnuts, toasted and roughly chopped

Juice of 1 lime

2 spring onions, finely diced

2tbsp olive oil

1 small bunch coriander, roughly chopped


Heat a large saucepan or casserole dish, pour in the olive oil, then add the onion, celery, chilli and coriander seeds. Season to taste then cook, stirring occasionally, for about 10 minutes until the onion has turned silky soft and translucent.

Add the garlic and potato and cook for a further few minutes, stirring to coat the potato in oil before finally adding the cauliflower and enough stock or water to cover.

Simmer the broth until the cauliflower is completely tender. Whizz up with a stick blender and taste to check the seasoning, adding more salt and pepper if you think it needs it.

Stir all the salsa ingredients together and season to taste.

Serve the creamy soup with dollops of the fresh, zingy salsa on top and a scattering of chilli flakes, if you like.