Paleo Vegan Cauliflower Soup with Coconut Milk and Fresh Herbs
Total time50 min
Prep time15 min
Cook time35 min
4.5(12)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- 1 large head cauliflower (about 2 lbs), cut into florets
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh chives, thinly sliced
- 1–2 tbsp olive oil, for drizzling (optional)
- pinch of red pepper flakes (optional)
Instructions
- 1
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.
- 2
Add the garlic, cumin, coriander, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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