A velvety, comforting soup made from roasted cauliflower, warm spices, and your choice of creamy coconut milk or heavy cream. It’s light, fragrant, and perfect for chilly days—or as a cozy meatless Monday meal!
🕒 Quick Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Dietary Tags: Gluten-Free | Vegetarian | Dairy-Free Option | Low-Carb
🛒 Ingredients
1 medium head cauliflower, cut into florets
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp ground cumin
½ tsp ground turmeric
½ tsp smoked paprika
½ tsp ground coriander
4 cups vegetable or chicken broth
1 cup coconut milk (or heavy cream for a richer version)
Juice of ½ lemon
Salt & black pepper, to taste
Fresh dill or parsley, for garnish
👩🍳 Instructions
1️⃣ Sauté the Aromatics
In a large pot, heat olive oil over medium heat.
Add chopped onion and sauté until softened, about 5 minutes.
Stir in garlic, cumin, turmeric, paprika, and coriander. Cook for 1–2 minutes, until fragrant.
2️⃣ Add Cauliflower & Simmer
Add cauliflower florets to the pot. Stir to coat in the spices.
Pour in the broth and bring to a boil.
Reduce heat and simmer for 15–20 minutes, until the cauliflower is very tender.
3️⃣ Blend Until Smooth
Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender. Blend until smooth and creamy.
4️⃣ Stir in Cream & Finish
Return soup to the pot (if needed) and stir in coconut milk or heavy cream.
Simmer for 2–3 minutes.
Stir in lemon juice and season with salt and black pepper to taste.
5️⃣ Serve
Ladle into bowls and garnish with chopped dill or parsley.
Optional: Drizzle with extra coconut milk or olive oil for presentation.
💡 Tips & Substitutions
Make it vegan: Use vegetable broth + coconut milk.
Add protein: Stir in cooked lentils or chickpeas before blending.
Want it spicy? Add a pinch of cayenne or red pepper flakes with the spices.
Roast for deeper flavor: Roast the cauliflower first at 425°F for 25 minutes before adding it to the soup base.
🧊 Storage & Reheating
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Gently on the stovetop, stirring often, or microwave in short intervals.
🔎 Nutrition & W-W Points (per serving, based on 4 servings)
With Coconut Milk:
Calories: ~180 | Carbs: ~12g | Protein: ~4g | Fat: ~14g
➡️ W-W Points: 5 (with full-fat coconut milk)
➡️ W-W Points: 3 (with light coconut milk)
With Heavy Cream:
Calories: ~220 | W-W Points: 6
💡 Use low-fat coconut milk or fat-free half & half to reduce points further.
❓ FAQs
Q: Can I use frozen cauliflower?
A: Yes! No need to thaw—just extend simmering time slightly.
Q: Does it taste like coconut?
A: Only mildly. Coconut milk adds creaminess without overpowering the spices.
Q: Can I batch cook this?
A: Absolutely—it freezes beautifully and makes a great meal prep option.
📝 Final Thoughts
This creamy cauliflower soup is simple, healthy, and full of bold, warming flavors. Whether you serve it as a main course or a cozy side, it’s a feel-good dish that’s easy to love.