Creamy Spiced Coconut Cauliflower Soup Recipe
This creamy spiced cauliflower soup is a silky, aromatic blend of cauliflower and coconut milk, infused with warming spices like cardamom, cumin, coriander, and turmeric. Perfectly comforting and flavorful, it’s a simple yet luxurious soup that can be whipped up in under an hour, making it an ideal meal for cozy days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Ingredients
Soup Base
- 1 Tbsp. olive or coconut oil
- 2 medium yellow onions, diced
- 1 bay leaf
- 4 garlic cloves, minced
Spices
- 1 ¼ tsp. ground cumin
- 1 tsp. kosher salt
- 1 tsp. ground turmeric
- ½ tsp. ground coriander
- ⅛ tsp. ground cardamom
- Dash of ground black pepper
- Sprinkling of crushed red pepper flakes
Main Ingredients
- 4 ½ cups vegetable broth
- 1 large head of cauliflower, roughly chopped into bite-sized pieces
- 1 cup canned, full-fat coconut milk
- 1 Tbsp. apple cider vinegar
Garnish (Optional)
- Dash of fresh dill
Instructions
- Sauté Aromatics: In a large soup pot, heat the olive or coconut oil over medium-low heat. Add the diced onions, bay leaf, ground cumin, kosher salt, turmeric, coriander, cardamom, black pepper, and crushed red pepper flakes. Stir occasionally and cook until the onions become translucent, about 7-10 minutes. Add the minced garlic and sauté for an additional 2-3 minutes until fragrant.
- Add Broth and Cauliflower: Pour in the vegetable broth and add the roughly chopped cauliflower pieces. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce heat and let it simmer gently for about 15 minutes, or until the cauliflower is tender when pierced with a fork.
- Blend Soup: Remove the bay leaf and carefully transfer the soup in batches to a blender, or use an immersion hand blender directly in the pot. Blend on high, allowing steam to vent, until the soup is completely smooth and silky, about 2-3 minutes.
- Finish Soup: Return the blended soup back to the pot over low heat. Stir in the full-fat coconut milk and apple cider vinegar. Warm gently without boiling, allowing the flavors to meld.
- Serve: Remove from heat. Ladle the creamy spiced cauliflower soup into bowls and garnish with a dash of fresh dill and a sprinkle of ground black pepper if desired. Serve hot and enjoy.
Notes
- You can substitute coconut oil with olive oil based on preference or dietary needs.
- Using full-fat coconut milk gives the soup its creamy texture and rich flavor; light coconut milk can be used but will be less creamy.
- Adjust the crushed red pepper flakes to your heat tolerance.
- Fresh dill is optional but adds a bright finish to the dish.
- For a quicker version, use a high-powered blender with a vented lid to safely blend hot soup.
