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golden cauliflower soup with turmeric and coconut

A rich, velvety, vegetarian soup with turmeric-spiced cauliflower, coconut milk and a spark of fresh green cilantro sauce.

Golden cauliflower soup with coconut, turmeric and cilantro sauce

Golden cauliflower soup is a creamy, dairy-free soup spiked with a good dose of turmeric (for its radiant hue and amazing health benefits) and coconut milk, topped with swirl of green herb sauce, yogurt and toasted sesame seeds.

The beauty of this soup is not just the incredible color, but how totally rich and satisfying it is. It’s creamy, but contains no cream. The recipe falls comfortably within the spectrum of healthy-vegetarian-vegan cooking, with the added bonus that it’s simply delicious!

Creamy golden cauliflower soup with turmeric, coconut and yogurt

With the addition of a small amount of potato and the creamy coconut milk, the texture of the soup turns out wonderfully silky,  I also added a chopped green apple to the pot for a subtle layer of tart-sweetness.

Make sure to try the soup topped with a few spoonfuls of my Simple Green Sauce, which adds a welcome blast of vibrant acidity and fresh, bright herbal flavors to cut the richness.

Golden caulilower soup with coconut, turmeric and cilantro sauce
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golden cauliflower soup with turmeric and coconut

Prep

Cook

Total

Yield 4 - 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 1/2 teaspoons ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 cauliflower (1 1/2 pounds), sliced into florets
  • 1 small potato (4 ounces), peeled and diced
  • 1 green apple, peeled and diced
  • 1 (15-ounce) can coconut milk
  • Salt and freshly ground black pepper

For Serving:

Instructions

  1. In a large pot, cook the onion in the oil over medium heat until softened, about 10 minutes. Stir in the turmeric and cayenne and cook for 30 seconds to bloom the spices.
  2. Add the cauliflower, potato and apples. Stir, and cook for a minute or two.
  3. Add 5 cups water (or low-sodium vegetable stock), the coconut milk, 2 teaspoons salt and black pepper to taste. Bring to a simmer, then lower the heat and partially cover the pan. Cook 25 minutes, or until the vegetables are tender when pierced.
  4. Let the mixture cool slightly. Scoop out and reserve 1 cup cauliflower florets, then puree the rest of the soup in a blender in 2 or 3 batches, or directly in the pot with an immersion blender. You can add more liquid if necessary if it seems too thick. Stir in the reserved cauliflower florets.
  5. To serve, ladle into bowls and top with a spoonful each of Simple Green Sauce and yogurt. Sprinkle with sesame seeds.

Courses Soup

Cuisine Healthy/Vegan/Vegetarian

Reader Interactions

Comments

    • It’s a great trick, isn’t it? I’ve seen chefs throw pears and apples in beef bourguignon, too. It adds an invisible layer of flavor.

      Reply

    • Sara, the cool change is finally coming. I’m pulling out my sweater tonight and roasting cauliflower to toss with spaghetti and chickpeas.

      Reply

  12. Just made this for dinner, and it was so perfect 🙂 I added a little extra curry powder and creme fraiche, and topped it with some cilantro – a cabbage salad and piece of whole grain bread and I was set! thanks so much for the lovely recipe!

    Reply

  13. Looks delicious. Cauliflower soup. That has been a while since i made that, i think i will try this recipe out tonight, looks soft as silk.

    Wondering if a slight touch of chili would be good

    Reply

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