Recipe Canned coconut ginger cauliflower soup

Velvety, just its name makes you dream! Creamy, comforting, it makes you want something crazy. With its spicy accords and its good coconut taste, your cauliflower will show you all the flavors.

Velouté de chou-fleur coco gingembre en conserve
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Preparation time:
15 min
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Number of persons: Several
  • 800 g of cauliflower
  • 20 cl of coconut milk
  • 1 cube of vegetable stock
  • 1 clove of garlic
  • 10 g of fresh ginger
  • 1 teaspoon of cumin seeds
  • 2 sprigs of coriander
  • Salt, pepper

Recommended products

We recommend: Jars Le Parfait Super > Bocal - 0,25 l (Diameter : 70)


  • Rinse the cauliflower, drain and separate into small florets.
  • Place it in a pot and barely cover with water. Pour in the coconut milk, add the crumbled vegetable stock cube, cumin and coriander, salt and pepper.
  • Peel the garlic and ginger and pass them through a garlic press over the pot. Bring to the boil and simmer for about 15 minutes, until the cauliflower is very tender.
  • Mix everything with a hand blender, directly in the pot. Add water if you want a thinner soup.
  • Immediately fill the Le Parfait Super jars with the soup to within 2 cm of the rim, close and immediately heat treat for 2 hours at 100°C.

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