This velvety cauliflower soup gets its body from a whole head of cauliflower simmered until fork-tender, then blended smooth with coconut milk for a rich, dairy-like finish. Warm spices — cumin, coriander, and turmeric — bloom in olive oil with onion and garlic before the cauliflower and broth go in, building layers of flavor without any heaviness. A bright hit of fresh lemon juice at the end balances the richness, and a scatter of chopped parsley and chives on top keeps every bowl tasting fresh. It's the kind of soup that feels indulgent but is built entirely from real, whole ingredients, making it a natural fit for a Whole30 kitchen. Serve it as-is for a light lunch, or ladle it up alongside a protein for something more filling.
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)
