Golden Cauliflower Soup (Vegan)
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A rich, velvety, dairy-free soup with turmeric-spiced cauliflower, coconut milk and a zesty green cilantro sauce.
Imagine a creamy, nourishing cauliflower soup that not only warms you up, but feels good to eat, inside and out.
Turmeric soup benefits
This soup is spiked with a good dose of turmeric, which we probably all know for its radiant golden color.
Turmeric root has amazing health benefits, which are probably best left for health experts to explain.
But for us everyday cooks, here are just a handful of turmeric’s nutritional attributes:
- High in anti-inflammatory and antioxidant properties.
- Immunity boosting
- One of the highest plant source of beta-carotene.
The beauty of this soup is not just the incredible color, but how totally rich and satisfying it is.
It’s based on cauliflower pureed with coconut milk, and topped with swirl of green herb sauce, yogurt and toasted sesame seeds.
You get a creamy bowl of soup, but it doesn’t have dairy cream (it’s the magic of coconut, again).
The recipe falls comfortably within the spectrum of healthy vegetarian/vegan cooking, with the added bonus that it’s simply delicious!
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 Simple Green Sauce, which adds a welcome blast of vibrant acidity and fresh, bright herbal flavors to cut the richness.
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Golden Coconut Cauliflower Soup (Vegan)
- 2 tablespoons (30 ml) olive oil
- 1 onion, thinly sliced
- 1½ teaspoons ground turmeric
- ¼ teaspoon cayenne pepper
- 1 head (1350 g) cauliflower, 1 1/2 pounds, sliced into florets
- 1 (50 g) small potato (about 4 ounces), peeled and diced
- 1 green apple, peeled and diced
- 5 cups (1.18 l) water or vegetable stock
- 1 15-ounce (426 g) can coconut milk
- Salt and freshly ground black pepper
Optional ideas for garnish
- Simple Green Sauce, or prepared pesto sauce
- ½ cup (125 g) whole milk or plant-based yogurt
- Toasted sesame seeds, optional
- In a large pot, cook the onion in the oil over medium heat until softened. Stir in the turmeric and cayenne and cook for a few seconds to bloom the spices in the oil.
- Add the cauliflower, potato and apples. Stir together, and cook for a minute or two.
- Add 5 cups water (or vegetable stock), 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.
- 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.
- To serve, ladle into bowls and top with a spoonful each of Simple Green Sauce and yogurt. Sprinkle with sesame seeds.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
This is completely delicious and feels so nourishing! Thank you for the recipe!
So happy you enjoyed this Gayle!
This is cooking on the stove right now and smells wonderful!
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
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!
you take the best pictures, mom.
Yum! This sounds delicious! I’ve been looking for a new fall soup recipe! Surely it’ll cool down in STL one of these days!
Sara, the cool change is finally coming. I’m pulling out my sweater tonight and roasting cauliflower to toss with spaghetti and chickpeas.
This soup is lovely! So easy to make and the flavors were wonderful. Thank you for such a great recipe!
Jenny – thanks so much for your comment! I’m glad to hear you made the soup and enjoyed. Makes my day.
This creamy cauliflower soup looks awesome as did that golden Buddha you scored!
Yup, I too covet some cooler temps 🙂
This sounds wonderful. I’ve been wishing for something new to do with cauliflower and will give this a try soon.
I hope you like! I like playing with cauliflower since it’s such a blank canvas.
Sounds awesome. Apple has long been a “secret” ingredient of mine in soup… as in; mushroom/apple/pancetta soup.
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.
Well, fall is here, at least for today. This looks delicious! And I even have some cauliflower in the fridge.
Yum! Can’t wait to try it at home. I’ve been dreaming about it ever since book group!
Wonderful soup-the green apple was a nice addition.
This soup is delicious! K served it for book group last week and we all begged for the recipe.
Sounds delish- I’m definitely going to try this, thanks!