Vegan Cauliflower Soup with Coconut Milk and Fresh Herbs
This silky, golden soup is the kind of bowl that makes you want to curl up on the couch and forget the rest of the day exists. A whole head of cauliflower gets simmered in vegetable broth with cumin, coriander, and turmeric until completely tender, then blended into a smooth, velvety base that feels genuinely luxurious. The secret weapon is a full can of coconut milk stirred in at the end, which adds a rich, creamy body without a drop of dairy — no substitutions or workarounds needed. A squeeze of fresh lemon juice brightens everything up and keeps the warm spices from feeling heavy. Finished with chopped parsley, sliced chives, and an optional drizzle of olive oil, each bowl looks as good as it tastes. This recipe makes four generous servings, so it's a great option for meal prep or a casual weeknight dinner that still feels a little special.
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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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