Coconut Cauliflower Soup

Be the first to review

A creamy vegan soup for a cold winter day!


5 minutes

Prep time

20 minutes

Cook time

161 cal.

Per serving



Stovetop, Immersion blender


Onion (yellow)

Step 1

Peel & mince the onion.

Turmeric (ground)
Onion (yellow)

Step 2

Heat a drizzle of olive oil in a pot over medium heat. Add the turmeric. Cook, stirring for 1 min. Then add the onion.

Onion (yellow)

Step 3

Sauté the onions for 2-3 min.

Cauliflower (fresh)

Step 4

Wash the cauliflower.

Cauliflower (fresh)

Step 5

Chop off the stem.

Cauliflower (fresh)

Step 6

Cut the cauliflower into florets.

Cauliflower (fresh)

Step 7

Add them to the pot & cook for 2 more min.

Step 8

Add 1 cup of water (per person) to the pot. Season with salt & pepper. Reduce the heat to low, cover & simmer for 10-15 min.

Coconut milk

Step 9

When the cauliflower is quite fork-tender, add the coconut milk. Purée until smooth & creamy using an immersion blender, blender or food processor.

Step 10

If the soup is too thick, add a bit of water.

Cauliflower (fresh)

Step 11

Garnish with slices of raw cauliflower (optional). Season to taste. Serve & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy161 cal.
Fat13 g
Carbohydrates8 g
Protein3 g
Fiber3 g

On average, one serving of the recipe "Coconut Cauliflower Soup" contains 161 Energy, 13 g of Fat, 8 g of Carbohydrates, 3 g of Protein, 3 g of Fiber.

Any feedback you want to share with us on this recipe?Write a review
Coconut Cauliflower Soup
Very easy