This creamy, golden soup starts with onion and garlic bloomed in olive oil, then warmed through with cumin, coriander, and turmeric until the whole pot smells like a spice market. Cauliflower florets simmer right in vegetable broth until fork-tender, then get blended into a silky, pale-gold base with no cream in sight. Full-fat coconut milk and a bright hit of fresh lemon juice are stirred in at the end, giving the soup a rich, velvety body and a little tang to balance the earthy spice. A scattering of fresh parsley and chives, a drizzle of good olive oil, and an optional pinch of red pepper flakes finish each bowl with color and a little heat. It's a naturally smooth, comforting soup that fits easily into a gluten free lineup, and it comes together in one pot with minimal fuss. Serve it as a starter or a light meal — either way, it's the kind of soup you'll want to keep in regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic, cumin, coriander, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
