Sarah Wilson's oh slow good: Thai pumpkin ’n’ cauliflower soup with probiotic Greek yoghurt


  • 2 potatoes or kumara, washed & chopped into chunks
  • 1 onion, roughly chopped
  • 2-4 garlic cloves, crushed
  • 1 lemongrass stem, white part only, finely sliced
  • 1 kaffir lime leaf, thinly sliced
  • 2cm-3cm knob ginger, skin removed, finely grated
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1-2 fresh red chillies, finely sliced (depending on how hot you like your soup)
  • ½ head cauliflower, cut into small florets
  • 500g pumpkin or squash, chopped into chunks
  • sea salt and freshly ground black pepper, to taste
  • 1.25 litres good-quality vegetable stock
  • 125ml natural full-fat (for example Greek) yoghurt (I used a coconut probiotic vegan yoghurt)
  • fresh coriander leaves, to serve

Place all the ingredients (saving some of the chilli to serve) except for the yoghurt and coriander in the slow cooker. Cook for 8 hours on low or 4 hours on high.


Use a stick blender to purée the ingredients to the desired consistency.
Serve with a dollop of yoghurt, a sprinkle of coriander, sliced chilli and bread for dunking.


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