Curried chicken and cauliflower soup
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4.67 from 3 votes
This curried chicken and cauliflower soup is rich with creamy coconut, mildly spiced and topped with toasted coconut pieces for added texture.
This makes a great option for batch cooking, simply multiply the ingredients as required and freeze individual portions for future meals.
Prep Time5 mins
Cook Time23 mins
Total Time28 mins
Course: Main Course, Soup
Cuisine: Indian
Keyword: Cauliflower, Chicken, Curry, gluten free, keto, low carb, low carb recipe, Soup
Servings: 4 people
Calories: 525kcal


  • 3 tbsp coconut oil
  • 500 g chicken breast diced
  • ½ medium white onion sliced
  • 2 cloves garlic minced
  • 1 tsp dried coriander
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 2 tsp curry powder
  • 1 medium cauliflower (approx 460g, cut into florets)
  • 360 ml coconut milk
  • 600 ml chicken stock
  • 85 g kale
  • 3 tbsp fresh coriander (cilantro) chopped
  • 2 tbsp coconut flakes toasted
  • salt and pepper to season


  • Heat a tablespoon of coconut oil in a large pan or casserole dish over a medium heat. Add the chicken pieces and cook until browned all over. Remove from the pan with a slotted spoon and set aside.
  • Reduce the heat and add the onion, garlic and dried spices. Stir well and sweat the vegetables until tender and fragrant.
  • Add the remaining coconut oil to the pan along with the cauliflower florets and stir well, covering the cauliflower in the spices and oil. Cook the cauliflower for a minute or two in the seasonings.
  • Add the coconut milk and chicken stock to the pan and bring to a boil. Reduce back to a simmer and add the chicken back to the pan.
  • Continue to simmer gently for a further 10 minutes until the cauliflower is tender and the chicken is completely cooked through.
  • Add the kale to the pan and stir through until just wilted.
  • Scatter with fresh coriander and toasted coconut flakes to serve.


Calories: 525kcal | Carbohydrates: 19g | Protein: 36g | Fat: 35g | Fiber: 3g

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