• Rebecca Cook

Ayurvedic Potato & Cauliflower Soup

Serves 4



  • 2 tbsp ghee

  • 1/2 tsp mustard seeds

  • 5-6 curry leaves

  • 1 brown onion, finely


  • 1/2 inch of fresh ginger, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 tsp ground cumin

  • 2 tsp ground coriander

  • 1/2 tsp turmeric

  • 1 medium tomato chopped (optional)

  • 2 large potatoes diced into small cubes

  • 3 cups of cauliflower cut into small florets 1/2 tsp salt

  • lemon wedges

  • fresh coriander, washed & chopped

  • Veggie Stock cube

  • 3 cups of boiling water


Heat the ghee in a heavy based pan. Add the mustard seeds and curry leaves until the seeds start to pop and then add the onion. Cook until golden and add the ginger, garlic, remaining spices and the tomato. Cook for a few minutes (until the tomatoes have softened).

Now add the potato and cauliflower and pop the lid on. Cook over low- medium heat, stirring for approximately 10minutes.

Dissolve stock cube in 3 cups of boiling water. Once dissolved add to mix and bring water to a boil, lower heat to a simmer and leave for approx 15min.

Blend to make thick creamy soup.

Serve with flat breads, fresh coriander on top and lemon wedges.

To make things a little greener, you can add a handful of finely chopped spinach in the last five minutes of the cooking process.

*Warmth an Ayurvedic Cookbook recipe has been changed from original


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