• 6
  • 8 minutes
  • 35 minutes

This nourishing soup is perfect for the whole family. The addition of mint is a masterstroke; and if you want to take your soup to another level, add some chili flakes.

– Pete


1 tablespoon olive oil or coconut oil

1 onion, chopped

3 garlic cloves, crushed

6 large zucchini, chopped

350 g cauliflower florets

5 ½ cups vegetable stock, plus extra hot water if needed

2 handfuls of baby spinach leaves

sea salt and freshly ground white pepper

mint leaves, to serve

sunflower seeds, to serve

Cooking Instructions

  1. Melt the oil in a large saucepan over medium heat, add the onion and garlic and sauté for a few minutes until the onion is translucent.
  2. Add the zucchini to the pan and cook for 5 minutes, or until softened. Add the cauliflower and stock or broth and bring to the boil. Reduce the heat to low and simmer for 20 minutes, or until the cauliflower is tender.
  3. Stir the spinach into the soup, then puree with a hand-held blender until smooth. Add more hot broth if the soup is too thick. Season with salt and pepper.
  4. Top with some mint leaves and sunflower seeds and serve.


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