A rich, velvety, vegan soup with turmeric-spiced cauliflower, coconut milk and a zesty green cilantro sauce.
Golden cauliflower soup is a creamy, dairy-free soup.
It’s 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 (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.
- 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
- 5 cups water or vegetable stock
- 1 (15-ounce) can coconut milk
- Salt and freshly ground black pepper
- Optional for Serving:
- Simple Green Sauce
- 1/2 cup whole milk or plant-based yogurt
- Toasted sesame seeds
- 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.
Amount Per Serving: Calories: 39 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 29mg Carbohydrates: 3g Fiber: 1g Sugar: 1g Protein: 1g
Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
Have a question or feedback on a recipe?
Join the conversation and leave a comment below, or send me an email — I love hearing from you!