This creamy vegan Curried Cauliflower Soup with coconut milk, is infused with Indian spices, ginger and lime. It is simple and easy to make, and can either be made in an Instant Pot or on the stovetop! Healthy and delicious, you will like it.
It’s full of healthy produce while not being overly heavy. Creamy, vegan and oh so tasty, this cauliflower soup with curry and coconut mik is cozy and warming.
This soup starts with sauteing onion, garlic, ginger, and an apple- for a bit of brightness and sweetness.And later, chop up a whole head of cauliflower, including the stem and add it to the pot.
Add the veggie broth and spices- curry powder, coriander and salt. Bring it to a simmer, until the cauliflower is tender- then blend it up until very smooth and velvety. An immersion blender comes in handy here- or use a regular blender, blending in batches. Then add the final touches. A little coconut milk (or if you prefer, cashew cream or even soy yogurt!) and a squeeze of lime.
Serve the glowing soup in wide bowls and garnish with toasted coconut flakes, cilantro (or scallions) and optional nigella seeds. The coconut flakes add such great texture. Or feel free to use pumpkin seeds!
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This soup is perfect for a light lunch, or as a side with dinner, paired with a sandwich or panini. I’ve even eaten it for breakfast- such a healthy way to start the day! You’re going to love this easy, low-calorie density recipe.You may want to try it along with the vegan tofu rolls.
Ingredients
2 tablespoons olive oil, coconut oil or ghee
1 onion, rough chopped
1 medium-large apple, rough chopped (and please don’t leave this out!)
4–5 garlic cloves, rough chopped
1 1/2 tablespoons fresh ginger, rough chopped
1 medium head cauliflower, chopped small (slice into 1/2 inch slices, then chop)
2 1/2 cups veggie broth
2 teaspoon yellow curry powder
1 teaspoon coriander
1/4 teaspoon turmeric
3/4 teaspoon salt
3/4 cup canned coconut milk (equal parts liquid and solid)
squeeze of lime (tablespoon) or orange juice is nice too.
Garnish
Toasted coconut flakes, toasted nigela seeds, cilantro or scallions or sprouts.
Instructions
- Heat oil in a large heavy bottom pot or dutch oven, oaver medium high heat. Add onions, saute 2-3 mintues. Add garlic, ginger and apple and keep sauteing, turning heat down if need be, until golden, about 4-5 minutes. Add cauliflower, veggie broth, curry powder, coriander, turmeric and salt. Stir.
- Bring to a boil, cover and simmer on low heat until cauliflower is very very tender, about 15 minutes.
- Puree until very smooth- either using an immersion blender or blender (in batches).
For Instant Pot:
- Set it to Saute function and saute onion, apple, garlic and ginger in 2 tablespoons oil, until fragrant and golden, about 5 minutues.
- Add vegie broth, all the spices, salt and cauliflower. Stir. Set Instant Pot to high pressure for 7 minutes. Manually release.
- Blend the soup until very very smooth.
Notes
- Add the lime juice, and stir in the coconut milk. (I used about 1/2 of a 14-ounce can, both solids and liquid- feel free to add more cocont milk to taste- personally, it felt too heavy using it all. If you do add more, you may need more salt.)
- You could also try subbing a cashew cream. You would for sure need the lime or orange.
- To toast coconut flakesplace them in a dry skillet on the stove, over medium heat, stirring until they turn golden. Throw the nigella seeds into the skillet at the very end, toast 30-60 seconds.
cauliflower soup with curry and coconut milk
Course: SoupsCuisine: Middle East4
servings15
minutes20
minutes189
kcal35
minutesIt’s full of healthy produce while not being overly heavy. Creamy, vegan and oh so tasty, this cauliflower soup with curry and coconut mik is cozy and warming.
Ingredients
2 tablespoons olive oil, coconut oil or ghee
1 onion, rough chopped
1 medium-large apple, rough chopped (and please don’t leave this out!)
4–5 garlic cloves, rough chopped
1 1/2 tablespoons fresh ginger, rough chopped
1 medium head cauliflower, chopped small (slice into 1/2 inch slices, then chop)
2 1/2 cups veggie broth
2 teaspoon yellow curry powder
1 teaspoon coriander
1/4 teaspoon turmeric
3/4 teaspoon salt
3/4 cup canned coconut milk (equal parts liquid and solid)
squeeze of lime (tablespoon) or orange juice is nice too.
- Garnish
Toasted coconut flakes, toasted nigela seeds, cilantro or scallions or sprouts.
Directions
- Heat oil in a large heavy bottom pot or dutch oven, oaver medium high heat. Add onions, saute 2-3 mintues. Add garlic, ginger and apple and keep sauteing, turning heat down if need be, until golden, about 4-5 minutes. Add cauliflower, veggie broth, curry powder, coriander, turmeric and salt. Stir.
- Bring to a boil, cover and simmer on low heat until cauliflower is very very tender, about 15 minutes.
- Puree until very smooth- either using an immersion blender or blender (in batches).
- For Instant Pot
- Set it to Saute function and saute onion, apple, garlic and ginger in 2 tablespoons oil, until fragrant and golden, about 5 minutues.
- Add vegie broth, all the spices, salt and cauliflower. Stir. Set Instant Pot to high pressure for 7 minutes. Manually release.
- Blend the soup until very very smooth.
- Back in Instant Pot, and set to warm. Stir in the coconut milk and lime juice. Taste, and serve.
Notes
- Add the lime juice, and stir in the coconut milk. (I used about 1/2 of a 14-ounce can, both solids and liquid- feel free to add more cocont milk to taste- personally, it felt too heavy using it all. If you do add more, you may need more salt.)
- You could also try subbing a cashew cream. You would for sure need the lime or orange.
- To toast coconut flakesplace them in a dry skillet on the stove, over medium heat, stirring until they turn golden. Throw the nigella seeds into the skillet at the very end, toast 30-60 seconds.
