Silky and warming, this cauliflower soup builds deep flavor from sautéed onion and garlic bloomed with cumin, coriander, and turmeric before the florets simmer away in vegetable broth until fork-tender. Blending it all into a velvety puree and finishing with a generous pour of full-fat coconut milk gives the soup its rich, creamy body without a drop of cream in sight. A bright hit of fresh lemon juice cuts through the richness, keeping every spoonful lively rather than heavy. Finished with chopped parsley, sliced chives, and an optional drizzle of good olive oil, it feels like a restaurant starter you can pull together on a weeknight. Simple, whole-food ingredients and a naturally dairy-free, grain-free base make this an easy, satisfying choice for a Paleo table. Serve it in big bowls with a scatter of red pepper flakes for a little heat, and it's a comforting soup you'll want to make on repeat.
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)
