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Batch 011

Cauliflower and
greens soup.

Light meal Liquid Gold Batch 011
35 minutes Serves 4 Liquid Gold

A soup that earns its weight in February. Steamed cauliflower goes into the blender with coconut milk and broth, then dark greens fold in at the end to colour and lift the whole thing. It's gentle food, the kind you make when you've eaten a lot of bread.

A pale green creamy soup garnished with snap peas and seeds
Tested by Sinead in our Lisbon kitchen.
Ingredients
  • 1L Liquid Gold chicken broth
  • 1 head cauliflower, in florets
  • 1 onion, diced
  • 1 shallot, diced
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 4 large handfuls kale or spinach
  • 1 sprig rosemary
  • 1 small chilli or pinch of chilli flakes
  • 400ml tin coconut milk
  • Salt and pepper, to taste
Method
  1. Steam the cauliflower florets for 10-12 minutes, until tender at the edges of a knife.
  2. While it steams, warm the olive oil in a pan over medium heat. Add the shallot, onion and garlic and cook gently until translucent.
  3. Add the kale or spinach, rosemary and chilli, and let the greens wilt down.
  4. Tip the steamed cauliflower into a blender with the coconut milk and broth. Blend until smooth.
  5. Add the wilted greens and herbs and pulse a few times to bring them through. The soup should turn pale green.
  6. Pour back into the pan to warm through. Adjust the seasoning with salt and pepper.
  7. Serve with sauteed snap peas, toasted seeds, or a final pour of olive oil.
More recipes

Keep cooking.

Recipe Chicken pot pie soup 45 minutes · Serves 6 · Liquid Gold → Recipe Fennel and white bean soup 50 minutes · Serves 6 · Liquid Gold → Recipe Bone broth risotto 40 min · Serves 2 · Liquid Gold →
"Keep the rosemary stem in while you blend, then fish it out. You get the herb without the woody bits."
— from the kitchen, on this recipe
Common questions

A few things people ask.

Liquid Gold is the right partner; chicken broth has the gentleness this soup wants. Mushroom & Herb works but leans the soup darker, which fights with the pale-green character. Beef broth is too heavy and turns the whole bowl muddy.
Spinach gives a brighter green and a softer flavour; kale gives a darker green and a more pronounced earthiness. We use kale in winter and spinach in spring. Either works; chard sits somewhere between the two.
Yes, but the colour fades within a day. Make and serve within a few hours for the prettiest result. If you have to make it ahead, blend the cauliflower base in advance and add the greens (wilted fresh) when you reheat. That way the green stays green.
Not with our Liquid Gold chicken broth. Swap in a vegetable or mushroom broth and the soup is fully plant-based; the coconut milk is doing the cream work and there's no other dairy.
It freezes, but the colour suffers. The cauliflower base alone freezes fine for up to three months. If you're freezing, freeze that and add fresh greens on reheating.
Because we want the soup pale, gentle, almost dairy-creamy in feeling. Roasting browns the cauliflower and pushes the soup darker and nuttier, which is delicious but a different dish. Steaming keeps it soft and quiet, which is the point of this one.

Cooked, tested and written by Sinead McInerney in our Lisbon kitchen. Last reviewed: April 2026.