Description
A fast, comforting vegan cauliflower soup blended until silky smooth and enriched with coconut milk for a creamy, nourishing bowl that feels indulgent yet light.
Ingredients
1 medium head cauliflower, chopped
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp turmeric (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for about 5 minutes until soft and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add chopped cauliflower, salt, black pepper, and turmeric if using.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for about 20 minutes until cauliflower is very tender.
- Blend the soup until completely smooth using an immersion blender or standard blender.
- Stir in coconut milk and adjust seasoning to taste.
- Serve warm.
Notes
Frozen cauliflower works well with a slightly longer simmer time.
Add a splash of broth or coconut milk when reheating if the soup thickens.
Great base for spices like curry powder or cumin.
Top with roasted cauliflower, herbs, or seeds for texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering & Blending
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
