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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.
Course Appetizer, Main Dish, Side Dish, Soup
Cuisine gluten-free, soy-free
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 355kcal
Author Hannah Sunderani


  • 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 cream, 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