Creamy Cauliflower Soup
A silky, comforting soup of cauliflower and aromatics, finished with coconut milk.
This simple vegan soup sautés onion and garlic, then simmers cauliflower florets in vegetable broth until tender. It’s puréed until smooth and enriched with creamy coconut milk.
• Updated 4/25/2025
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
Ingredients
- Vegetable Broth - 800 ml
- Garlic - 2 cloves
- Cauliflower - 500 g
- Parsley - 2 tbsp
- Onion - 1 piece
- Salt - 1 to taste
- Olive Oil - 1 tbsp
- Coconut Milk - 150 ml
Directions
Step 1
Dice 1 onion and mince 2 garlic cloves.
Step 2
In a pot, heat 1 tbsp olive oil; sauté onion and garlic until soft, about 3 min.
Step 3
Add 500 g cauliflower florets and 800 ml vegetable broth; bring to a simmer and cook 10 min.
Step 4
Purée with an immersion blender until silky.
Step 5
Stir in 150 ml coconut milk; heat gently without boiling.
Step 6
Season with salt & pepper to taste.
Step 7
Garnish with chopped parsley and serve hot.
Nutrition Facts (per serving)
140
Calories
7g
Fat
15g
Carbs
4g
Protein