Lemon cauliflower bean soup



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 1 medium cauliflower head washed and diced (approx 4 cups)
  • 1 yellow onion diced
  • 1-2 garlic cloves
  • 1 1/2 cups cooked chickpeas or cannelloni beans
  • 300-400ml coconut milk
  • Vegetable stock
  • 1/3 cup nutritional yeast
  • Salt & pepper to taste
    300g gnocchi uncooked
  • Lemon flavoured olive oil to top @babylonstoren
  • Fresh lemon sliced to top
  • Dill
  • Nigella/onion seeds


  1. 1. Add a dollop of oil to a deep dish cast iron pot, add in the diced onion and garlic, and fry until fragrant, add the rest of the soup ingredients and let it simmer for 25 minutes or so until the cauliflower is soft. Once cooled, blitz everything together until smooth.
  2. Add in the uncooked gnocchi and bring to a simmer once again until the gnocchi is soft, season to your liking.
  3. Serve with the lemon oil, lemon slices, dill, and onion seeds. (More coconut milk or cheese on top if you like)
  4. Store the soup in an airtight container in the fridge for two days.