Eat & Drink

Perrymans Bakery’s cauliflower soup

Recipe from Perrymans Bakery

54 Tynte Street, North Adelaide SA 5006

Perrymans Bakery has been delighting Adelaidians with freshly baked goods since 1925. The heritage building the Bakery is housed in boasts an even longer baking lineage, with baker Diedrich Mahnke setting up shop in the 1850s. The recipes cooked up by current owners, Kylie Schmidt and Conor McGuinness, are a fusion of Diedrich’s originals, traditional Perrymans family recipes and some creative new additions.

While the shopfront may look deceptively-small, an ample kitchen bakes all goods onsite daily with lots of TLC. In addition to their signature gingerbread men, there are also sweet treats like vanilla and cherry Sour Cream Cakes which pay homage to the Perrymans German heritage. Savoury items such as pies, pasties and quiches come to life with free range eggs and locally sourced meats. Come winter time, the Bakery also whips up soul satisfying soups which are perfectly paired with one of their artisan loaves!

Perrymans bakery

Cauliflower coconut curry soup

Serves: 4 to 6 people

Preparation time: 20 minutes 

Cooking time: 40 minutes

Perrymans soup


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 tablespoon curry powder
  • ½ cup dried red lentils, rinsed
  • 1 cauliflower head, cut into chunks (include the stem and inner leaves)
  • 3 teaspoons vegetable stock powder dissolved in 1.5 litres of hot water
  • 1 can coconut cream
Perrymans bread


  1. Heat the oil in a large saucepan over low heat. Add the onion and cook for 5 minutes or until the onion is softened but not browned. Add the curry powder and stir for 30 seconds or until fragrant.
  2. Add the red lentils, cauliflower pieces, and the dissolved stock. Bring to the boil and then reduce heat to low and simmer until the cauliflower and lentils are very tender, approximately 30 minutes.
  3. Remove the saucepan from the heat and allow to cool a little. Add the coconut cream. Blend or process soup, in batches, until smooth. Add a little extra water if the soup is too thick. Season to taste.
  4. Return soup to the saucepan and stir over low heat until heated through (do not boil).
  5. Ladle soup into bowls and serve with your favourite sourdough bread or toast - Perrymans, of course!