Adding things on top or at the bottom of the soup bowl adds an element of surprise and variety – from spiced nuts, toasted pumpkin seeds, crumbled blue or feta cheese, shredded apple or pear, chopped smoked salmon to flavoured herb or chilli oils. 

Serves 4


  • 4 cauliflower heads
  • 4 tablespoons olive oil
  • 2 garlic cloves, peeled and chopped
  • 1 large Spanish onion, peel and chopped
  • ¼ teaspoon ground coriander
  • ¼ teaspoon chilli powder
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cumin
  • 1 can coconut milk
  • 1.2 litres vegetable stock
  • Chilli oil, optional
  • 100ml olive oil
  • 4 red chillies
  • Salt
  • 100g cashew nuts
  • 1 egg white
  • ¼ teaspoon Cajun seasoning
  • ¼ teaspoon chilli powder


1 To prepare the nuts, blend the oil and chillies until it becomes a fine, oily paste. Add salt to taste.

2 Preheat your oven to 180ºC/gas mark 4 and roast off your cashew nuts for approximately six minutes, take out and leave to cool before adding the egg white, Cajun and chilli powder and mix thoroughly. Put back in the oven and roast for a further eight minutes. Allow to cool.

3 Break up the cauliflower. Oil a pan over a medium heat and lightly sauté with your garlic cloves and Spanish onions.

4 Add the spices followed by the coconut milk and top up with the stock to cover.

5 Bring to the boil and simmer for 25 minutes, then blend until it reaches a creamy smooth consistency. Taste and adjust the seasoning accordingly.

6 Serve in a bowl with a swirl of coconut cream or crème fraiche and the spiced cashew nuts. Add some hot chilli oil for an extra kick.

Tip: The cashew nuts can be made a day or two in advance and are a tasty snack.

Photography credit: Harry Weir, assisted by Brian Clarke

Recipe credit: The Duck at Marlfield House