4 tablespoon coconut oil
1 medium onion chopped
½ teaspoon of crushed garlic
1 sachet of concentrated liquid vegetable stock
4 cups of hot water
5 cups of McCain frozen cauliflower florets
1 cup of McCain frozen diced carrots
1 teaspoon of salt
½ teaspoon of black pepper
½ teaspoon of ginger spice
1 teaspoon of dried basil
½ teaspoon of dried thyme
1 cup of coconut milk
1 ½ cup of grated cheddar cheese
Melt the coconut oil in a pot on medium to high heat and sauté the onion until golden
Add garlic to the pot and stir.
Add the concentrated vegetable stock to 1 cup of hot water and stir. Add this liquid to the
Add the carrots to the pot.
Add salt, black pepper, ginger spice, dried basil and dried thyme to the pot and stir. Cook
until the carrots are soft.
Once the carrots are soft, add the cauliflower florets and cook until soft.
Once the cauliflower is soft, switch the stove off and allow the soup to cool slightly (it has
to be still hot so the cheese can melt).
Once the soup has been cooled slightly, use an immersion stick to blend the soup until
Add the coconut milk and blend until the coconut milk is mixed.
Add the cheddar cheese to the soup and mix until the cheese has been melted and well
blended. The soup is ready to serve.
Variations, Hints and Tips
Recipe and Photography Credit:
Sugar Baked Goodness