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Peanut Butter, Carrot and Cauliflower Soup

What you’ll need:

For Soup:

  • 1 tbsp extra virgin olive oil

  • 1 brown onion, diced

  • 1 tbsp crushed garlic

  • 1 tsp ground turmeric

  • 1 tsp ground cumin

  • 1 tsp ground ginger

  • 1 tsp ground nutmeg

  • 2 cups of liquid vegetable stock

  • 1/2 head of cauliflower

  • 4 large carrots, chopped

  • 1/4 cup Fix & Fogg nut butter

  • Salt

  • Cracked black pepper

  • Water

Top with:

  • Coconut cream/yoghurt

  • Fresh coriander

  • Chilli flakes

  • Cracked black pepper



  1. In a large pot, saute onions in olive oil until translucent. Add garlic, turmeric, cumin, ginger and nutmeg and cook until fragrant.

  2. Add liquid vegetable stock to pot and stir.

  3. Add chopped cauliflower and carrots to pot. Add any extra water needed to make sure veges are covered. Cover with a lid and simmer over medium heat until vegetables are tender, approx 20 minutes.

  4. Remove the lid and allow to simmer until the liquid has reduced by a third.

  5. Remove from heat and add peanut butter to pot. Using a stick blender, blend until smooth.

  6. Season with salt and black pepper to taste. Place pot back on a low heat and stir until heated through.

  7. Place soup into a bowl and top with a swirl of coconut cream, fresh coriander, chilli flakes and cracked black pepper.


We made up our cauliflower and carrot soup with our Smooth peanut butter but our Super Crunchy or spicy Smoke and Fire would also taste 10/10!
Store in a sealed container in the fridge for up to 3 days or portion into smaller containers and freeze for up to 3 months.


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