Peel and chop the garlic, wash spring onions and cut into rings.
Peel and dice potatoes. Wash cauliflower and divide into florets. Bring vegetable soup to the boil, add garlic, onions, cauliflower florets, grated lemon rind and potatoes, cover and simmer until the vegetables are tender. Cook a few cauliflower florets in salted water as added to soup until al dente, rinse and drain. Puree soup with coconut milk and lemon juice.