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Thai Coconut Cauliflower Soup

Creamy Thai Coconut Cauliflower Soup in Just 30 Minutes

This Thai Coconut Cauliflower Soup is a comforting vegan and gluten-free meal, ready in 30 minutes, perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Onion Adds sweetness and depth to flavor base.
  • 3 cloves Garlic Minced; provides robust aroma.
  • 1 inch piece Ginger Minced; adds warmth and zest.
  • 1 tablespoon Thai Green Curry Paste Essential for spicy flavor profile.
  • 1 teaspoon Ground Cumin Enhances earthy notes.
  • 1 large head Cauliflower Cut into florets.
  • 4 cups Vegetable Broth Provides soup base.
For the Creaminess
  • 1 can (15 oz) Full-Fat Coconut Milk Delivers creaminess and richness.
  • 1 teaspoon Coconut Oil For sautéing.
For the Finishing Touch
  • Salt To taste.
  • Lime Juice Adds acidity and balances flavors.
  • Chopped Cilantro For serving; optional.
  • Chopped Peanuts For serving; adds crunch.

Equipment

  • large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Heat 1 teaspoon of coconut oil in a large pot over medium heat for about 30 seconds.
  2. Add one medium onion, minced garlic, and minced ginger. Sauté for 1 minute until fragrant.
  3. Stir in 1 tablespoon of Thai green curry paste and 1 teaspoon of ground cumin. Cook for 30 seconds.
  4. Add a large head of cauliflower and pour in 4 cups of vegetable broth. Cook uncovered for about 10 minutes.
  5. Stir in 1 can of full-fat coconut milk and let it simmer for 5 to 10 minutes until the cauliflower is tender.
  6. Puree the soup with an immersion blender until smooth.
  7. Return the pureed soup to the pot, season with salt, and stir in lime juice.
  8. Ladle into bowls and garnish with chopped cilantro and peanuts.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 10gMonounsaturated Fat: 1gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 70mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. This soup can be frozen for up to 3 months.

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