Cauliflower, Coconut and Borlotti Bean Soup

Cauliflower, Coconut and Borlotti Bean Soup.  © Sue Todd 2014

Cauliflower, Coconut and Borlotti Bean Soup. © Sue Todd 2014

This one is a blast from our past.  I used to make this soup a lot, but I lost the book in a house move a few years back.  I remembered that it was a book I’d bought in a supermarket a long, long time ago, it took me ages to track it down on the internet, but I found it, here on RecipeSource. Cauliflower and Coconut Soup originates from a book by Jane Suthering, called ‘Sainsbury’s Vegetarian Suppers’ and this recipe is on page 72 apparently – no longer having my copy I can’t verify this.

Cooked cauliflower can be soft and tasteless, but this retains texture and with the spices and apple it makes a versatile and filling winter soup with plenty of flavour.

However I can say that its good, really good.  There’s a number of ingredients for this but it’s fairly quick and easy to put together.  This should serve 4 people.


  • 2 tablespoons of Olive Oil,
  • 1 onion finely chopped,
  • 1 large carrot, diced,
  • 1/2 pound cauliflower cut into florets (this is about 1/2 large cauliflower),
  • 1 cooking apple, peeled and diced,
  • 1/2 tsp ground cumin,
  • 1/2 tsp ground coriander,
  • 1/2 tsp ground turmeric,
  • 1/2 tsp ground ginger,
  • 1/4 tsp Tabasco or chilli powder,
  • 1 litre vegetable stock,
  • 2 ounces creamed coconut, grated,
  • 3 tbsps coriander leaves, chopped,
  • 1 can borlotti beans drained and rinsed,
  • salt and pepper to taste


Heat the oil in a large heavy based pan, then add the onion and carrot, frying for about 5 minutes.

Then add your cauliflower, the apple and the spices.  Mix it up well and cook for a further 2 minutes.

Next add your stock and bring the pan to the boil.  Put a lid on and simmer the soup for 20 minutes.  If you are using an AGA, you can safely pop this in the roasting oven to cook – ensuring you’ve used an ovenproof pan of course.

After 20 minutes; return the pan to the hob if you are using an AGA, remove the lid and add the remaining ingredients.  Keep stirring and continue to simmer until the beans are heated through and all the coconut has melted.

Additional Notes:

This apparently freezes well though I don’t think I’ve ever done this, as it generally gets eaten in our house with none left to freeze.

You can use any cooked or tinned beans you have to hand instead of the borlotti beans.


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