This creamy coconut cauliflower soup is simply delicious. It’s creamy but it’s light and refreshing. It makes a wonderful appetizer or light dinner. You could also serve it with a fresh salad. This cauliflower soup is very easy to make and will be ready in less than 25 minutes (perfect for the week right?). It also makes great leftovers.
The soup is lightly spicy but nothing overpowering. I used different spices to reduce inflammation and boost immune function. I’ve used garlic, cumin, turmeric, coriander and cardamom. The creaminess in the soup is made by coconut milk. You want to get the canned version rather than the carton one.
This cauliflower soup was truly delicious, I hope you try and like it! It’s vegan, gluten, soy and sugar-free.
- 1 tbsp coconut oil (or olive oil)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 cups filtered water
- 1 head cauliflower, chopped
- 1 bay leaf
- 2 tsp cumin
- 1 tsp turmeric
- ½ tsp coriander
- ¼ tsp cardamom
- 1 ½ tsp fine sea salt
- 1 cup full fat canned coconut milk
- Fresh mint, to garnish
- Olive oil and black pepper, to garnish
- In a large pot, heat coconut oil over medium heat.
- Add onions and garlic. Stir and cook until the onions are translucide.
- Add bay leaf and spices. Stir with a wood spatula.
- Add cauliflower and cover with water. Bring to a boil and reduce heat to low. Let simmer for about 15 minutes or until the cauliflower is soft.
- Remove and discard the bay leaf.
- In a blender, puree the soup in batches if necessary.
- Transfer back to the pot. Add coconut milk and stir.
- Plate and drizzle with olive oil and garnish with fresh mint and black pepper if you like.