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 noodle, tomato, chili, etc. It’s no wonder we’re all tired of soup when we’re always served these same few varieties! 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 definitely the one!
More of a chili fan? Try out this vegan pumpkin walnut chili made in an Instant Pot!
Creamy Cauliflower Coconut Soup (Vegan)
Looking to try something new? This creamy cauliflower soup incorporates ingredients like coconut and lime to create a unique, delicious flavor!
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
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 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!