Coconut Curry Cauliflower Soup.

Coconut Curry Cauliflower Soup. Vegan.

Coconut Curry Cauliflower Soup. Vegan.
Coconut Curry Cauliflower Soup. Vegan by Knead to Cook.

Coconut Curry Cauliflower Soup.  Vegan.

On Saturday I bought an almost 7 lb (YES!!) golden colored cauliflower head at the farmer’s market.  I couldn’t resist. It was absolutely gorgeous and I thought of roasting it and making soup.  Geez I could feed an army with a cauliflower THAT large.  So Sunday, after our run and church service – I cut up about a 1/3 of it to roast and the rest went into this gorgeous and very tasty soup.  I simmered the soup most of the afternoon and served it with my favorite Mary’s Crackers that are gluten free and vegan.  I have plenty of leftovers too for lunch all week.  This is a fall soup must-try for sure!


2 tablespoons of olive oil – or whatever oil you prefer to use
1 large yellow onion, diced (I was a bit short on my yellow onion so I added some green onions too)
5 cloves of garlic, minced
2 bay leaves
2 tablespoons of ground cumin
Salt – once the soup is simmering taste and add it if you prefer
2 teaspoons of ground turmeric
1 teaspoon of a mild yellow curry powder
1 teaspoon of dried cilantro aka coriander
1/2 teaspoon crushed red pepper flakes
4 cups of broth – I add additional water or broth as it cooks down
1 head of cauliflower – I used this behemoth head which was about 6 cups or so – chopped into smaller pieces
1 large white potato, skin removed and cubed
1 cup of coconut milk


In a large Dutch oven, add a few “glugs” of your oil or about 2 tablespoons.  Get that nice and hot and then add your onion and cook for about 6 minutes.  Then add your garlic, bay leaves and spices.


Then add your broth, potato and cauliflower. Bring to a boil then reduce to a simmer.  I let this cook about 20 minutes then proceeded to use my hand immersion blender to blend everything and make it nice and creamy.  You can also ladle into your blender and work in batches.  Return the soup to your Dutch oven and turn the flame down to the lowest setting to simmer.  Add your coconut milk and give that a good stir. At this point I taste test and add salt and pepper or whatever other spices I think it needs.  I did add a bit more curry because I like that flavor.  I garnished with some fresh parsley from my garden.



On the fitness front…

I get to lift 2 days a week while my finger is in the final stages of healing/bone hardening.  I miss doing more but cherish these days.  Today I did a progressive run, lifted and did some core work.  Loved every minute of it.  Here are just a few pics that captured the sweat-fest.

Wishing you a blessed evening!





— Knead to Cook

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *