Coconut Cream of Cauliflower Soup

This cauliflower soup is ultra creamy and lightly spiced with cumin, coriander, and cardamom. It's a luxe soup to enjoy during the winter months.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
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Feb 19, 2018 (Last updated Oct 7, 2022) by Hannah Sunderani

Coconut Cream of Cauliflower Soup

This Cream of Cauliflower Soup is comfort in a bowl! There is nothing that takes away winter blues quicker than a creamy hot soup like this. As a kid, creamy soups like mushroom and clam chowder were my favourite! In the winter I’d request a hot bowl daily. And I’ll admit there were times I’d fake sick just to stay home and enjoy a warm bowl of mum’s creamy homemade soups. (I hope my mum isn’t reading this, or better yet that she’s flattered). And it seems that as a full grown adult, my  yearning for creamy winter warming soups has not subsided. So here we have this plant-based Coconut Cream of Cauliflower Soup; a recipe I turn to time and again when I need a little taste of comfort.

This Cream of Cauliflower Soup uses coconut milk, making it beyond creamy and rich. It’s a simple recipe made by simmering white onion, potatoes, and cauliflower, and adding lush spices like coriander, cumin and cardamom. Finishing with some quality coconut milk and it’s the ultimate creamy soup that’s both healthy and satiating. So you can take pleasure in knowing this plantbased bowl is guilt-free.

If you haven’t tried cauliflower soup before get ready for a revelation. To be honest, cauliflower soup wasn’t really on my radar until university when my professor brought some of the homemade soup into class for a potluck. I was in awe over just how smooth and creamy this (accidentally vegan) soup was. Who would have though cauliflower could be so rich and flavourful! But since going plantbased I’ve come to realize that cauliflower is the chameleon of vegetables. It is unbelievably versatile, and can take on so many of our favourite flavours and textures. I’ve used it in pizza doughs to form a healthy gluten-free crust,  grated into rice for curry dishes, and even blended in smoothies as a creamy substitute for banana. It’s a really good low carb veg option for dishes. I’ve also made cauliflower wings and cauli steaks, painting the veg with rich and powerful spices like spoked paprika and cayenne. Cauliflower is truly a jack of all tastes. And as a results I’ve gotten into the habit of buying two cauli heads a week. Because no matter what the plan for dinner, cauli will always come in handy – off with it’s head! 

To decorate these soups I’ve topped the bowls with peeled brussels sprouts, pomegranate seeds, and sliced radish. Although not necessary I love these toppings to add an extra bit of crunch and flavour to the hot soup. It’s like a healthy alternative to croutons. The pomegranate also adds a subtle sweetness that really pairs nice with the savoury soup, and the radish adds a bit of pepperiness. Plus a few topping like these sprinkled over your soup takes it to #prettyfood territory in no time. What a way to wow your loved ones.  Another favourite soup topping of mine are roasted chickpeas, like the ones in my Pumpkin Soup recipe. They are premium!

There isn’t much more to say then make your day s(o)uper with this gorgeous Coconut Cream of Cauliflower Soup! Grab that cozy blanket, turn on Netflix and indulge in this comforting bowl. It’s definitely worth faking, er, I mean taking a sick day for.  😉


Coconut Cream of Cauliflower Soup

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This cauliflower soup is ultra creamy and lightly spiced with cumin, coriander, and cardamom. It's a luxe soup to enjoy during the winter months.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Serves 4 people


  • 4 garlic cloves
  • 2 white onion chopped
  • 2 tbsp coconut oil
  • 1 cup potatoes peeled and chopped (about 2 potatoes)
  • 1 cauliflower (about 2.5 cups)
  • pinch sea salt
  • 4 cup vegetable stock
  • 1 tsp coriander dried
  • 1/2 tsp cardamom ground
  • 1/2 tsp cumin
  • 1 can coconut milk (400 ml)


  • Dice onions and garlic, and add to a large pot with coconut oil. Bring to medium-low heat, and cook veg stirring occasionally for approx. 10 minutes, or until onion turns translucent.
  • Peel and cut potato and cauliflower into roughly chopped chunks, and add to the pot. Add a pinch of salt. Cover pot with lid and let the veg sweat, stirring occasionally for 15-20 minutes, or until slightly softened.
  • Add water and vegetable stock cube and bring soup to a simmer. Then add coriander, cardamom, and cumin. Season with sea salt and pepper and simmer on low heat for 20 minutes, or until veg is very soft.
  • Puree soup with a hand mixer, or a blender (on low), until completely smooth.
  • Stir in coconut milk, and add more spices, salt and pepper if desired. Optional to add more water if needed for desired texture.
  • Transfer soup to bowls, top with brussels sprouts, sliced radish and pomegranate seeds.


Nutritional information is a rough estimate.



Calories: 355kcal | Carbohydrates: 26g | Protein: 7g | Fat: 28g | Saturated Fat: 24g | Sodium: 1004mg | Potassium: 949mg | Fiber: 5g | Sugar: 7g | Vitamin A: 501IU | Vitamin C: 81mg | Calcium: 83mg | Iron: 6mg

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