Think soup is boring? Think again! This Creamy Cauliflower Coconut Soup features ingredients like coriander, turmeric, and lime for a refreshingly unique flavor. Cauliflower and coconut milk make it ultra-creamy!

Soup is one of those foods that just gets overlooked. Nobody dislikes it, but it’s also not anyone’s favorite food. Part of the reason for this is because soup is seasonal. It’s great during the colder months of the year, but not ideal for the summer. We all know that. In my opinion, however, there’s another reason for soup’s lack of popularity: it’s just plain boring!

Before you get offended, just hear me out. When you think of soup, certain varieties come to mind – chicken noodles, tomato, chili, etc. It’s no wonder we’re all tired of soup when we’re always served these same few varieties! The soup is ready for a makeover. It needs something fresh and interesting. Something like coconut milk and cauliflower!

This vegan cauliflower coconut soup features flavors like coriander, turmeric, and lime. It’s anything but traditional! Coconut milk gives it an ultra-creamy texture that’s absolutely irresistible, and a squeeze of lime adds a bit of freshness. If any soup is going to be interesting, this is the one!

More of a chili fan? Try out this vegan pumpkin walnut chili made in an Instant Pot!

How To Make Vegan Creamy Cauliflower Coconut Soup

Ingredients

For the Soup

• 1 tbsp vegetable oil
• 1 medium yellow onion chopped
• 1 medium-head cauliflower cut into florets
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp salt plus more to taste
• 2 cups low-sodium vegetable broth
• 1 cup coconut milk full fat from a can
• 2 tbsp lime juice

For Garnish (Optional)

• Coconut milk extra from the can

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion and cook, stirring, for 6-8 minutes.
2. Add the cauliflower florets, coriander, turmeric, and salt and stir until fragrant, about 1-2 minutes.
3. Pour in the vegetable broth and coconut milk. Cover and bring to a boil, then reduce heat and allow to simmer for 15-20 minutes, or until cauliflower is fork-tender.
4. Remove from heat and stir in lime juice. Allow to cool, then transfer to a blender (in batches if necessary) and blend until smooth.
5. Serve as is, or add a dollop of extra coconut milk and swirl it with the soup. I also added some roasted cauliflower on top!

The Nutrition Benefits

This Vegan Creamy Cauliflower Coconut Soup is a nutritional powerhouse. Cauliflower is rich in fiber, vitamins, and antioxidants, promoting digestive health and providing essential nutrients. Turmeric adds anti-inflammatory properties, while coconut milk offers healthy fats and a creamy texture.

The soup’s low-sodium vegetable broth supports hydration, and lime juice contributes a burst of vitamin C. The recipe is plant-based, making it suitable for various dietary preferences, and the optional garnish of extra coconut milk adds a delightful touch. Overall, this soup combines flavors, textures, and nutritional benefits for a comforting and healthful dining experience.

Additional Tips For Making Creamy Cauliflower Coconut Soup

• Customize the Spice Level: Adjust the amount of ground turmeric and coriander to suit your taste preferences. For a milder flavor, start with smaller amounts and gradually increase if desired.
• Enhance with Fresh Herbs: Garnish the soup with fresh herbs like cilantro or parsley before serving. The vibrant herbs add a burst of freshness and complement the soup’s creamy texture.
• Experiment with Coconut Milk Varieties: Try different types of coconut milk, such as light coconut milk, for a slightly less rich option. Adjusting the coconut milk can impact the overall richness of the soup.
• Roast Cauliflower for Intense Flavor: Before adding cauliflower to the soup, roast some florets in the oven until golden brown. Use these roasted cauliflower pieces as a topping, adding a depth of flavor and contrasting texture to each bowl.

FAQ

Can I use frozen cauliflower for this soup?

• Yes, you can substitute fresh cauliflower with frozen cauliflower florets. Ensure they are thawed before adding them to the soup.

Can I use light coconut milk as a lower-fat option?

• Yes, you can use light coconut milk for a slightly less rich version of the soup. Adjust the quantity based on your preference.

How do I achieve a smoother texture in the soup?

• To achieve a silky-smooth texture, use an immersion blender directly in the pot or transfer the soup to a blender in batches. Blend until the desired consistency is reached.

What can I substitute for ground coriander in this Soup?

• If you don’t have ground coriander, you can use ground cumin as a substitute. It will add a different but equally delicious flavor to the soup.

Can I freeze this soup for later use?

• While the soup can be frozen, note that coconut milk may change texture. It’s recommended to re-blend the soup after thawing to restore its creamy consistency.

Vegan Creamy Cauliflower Coconut Soup

Recipe by Food by AyakaCourse: SoupsCuisine: Thai, VeganDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

190.1

kcal

Looking to try something new? This creamy cauliflower soup incorporates ingredients like coconut and lime to create a unique, delicious flavor!

Ingredients

• For the Soup

• 1 tbsp vegetable oil

• 1 medium yellow onion chopped

• 1 medium-head cauliflower cut into florets

• 1 tsp ground coriander

• 1/2 tsp ground turmeric

• 1/2 tsp salt plus more to taste

• 2 cups low-sodium vegetable broth

• 1 cup coconut milk full fat from a can

• 2 tbsp lime juice

• For Garnish (Optional)

• Coconut milk extra from the can

Directions

• Heat the oil in a large pot over medium heat. Add the onion and cook, stirring, for 6-8 minutes.
• Add the cauliflower florets, coriander, turmeric, and salt and stir until fragrant, about 1-2 minutes.
• Pour in the vegetable broth and coconut milk. Cover and bring to a boil, then reduce heat and allow to simmer for 15-20 minutes, or until cauliflower is fork-tender.
• Remove from heat and stir in lime juice. Allow to cool, then transfer to a blender (in batches if necessary) and blend until smooth.
• Serve as is, or add a dollop of extra coconut milk and swirl it with the soup. I also added some roasted cauliflower on top!