Rich, creamy, and full of flavor, our cauliflower soup recipe is perfect for when you don’t feel like spending hours at the stove! Great as a winter or summer soup, enjoy it hot or cold!
Magical Cauliflower Soup Recipe
We don’t believe in magic (except in Harry Potter), but in our muggle world, turmeric is as magical as you can get. Ginger’s sassy cousin, turmeric is an unmistakable spice that adds a distinctive kick to anything you add it to. Which is why we made it the not-so-secret ingredient to our turmeric zucchini cauliflower soup.
This cauliflower soup, in our humble opinion, is among our most delicious and versatile. Serve it hot, serve it cold, make extra and give some to a neighbor you want to like you. No matter how you eat it, you’ll be sad when the bowl is empty. (Pro tip: double the recipe).
The key to this cauliflower soup is - surprise! - Cauliflower, the world’s most delightful vegetable. Not only is it delicious on its own, but cauliflower is also a nutrient-rich sponge that soaks up the flavors it’s cooked with - like, say, turmeric, and the aromatic blend of onion, zucchini, fresh ginger, and coconut milk that make up our soup.
You can eat cauliflower raw, you can also bake it, roast it, or, of course, whip it into cauliflower soup. (By the way, if you are trying to cut carbs, cauliflower is a vegetable you’ll want to get to know. You can chop it into “rice,” mash it like a potato, or mix it with eggs for pizza crust.)
Preparing Cauliflower Soup is a breeze - another plus for when you don’t feel like spending hours at the stove in the summer. The same goes for our Authentic Spanish Gazpacho and Creamy Vegan Corn Soup With Basil and Pine Nuts
For an extra dash of fabulous, you can garnish the cauliflower soup with some of these flavorful extras:
One last step before serving: call and invite us over!
Other Delicious Caulifower Recipes for You
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Turmeric Zucchini Cauliflower Soup Recipe
- Total Time: 40 minutes
- Yield: 10 servings 1x
Description
Rich, creamy and full of flavor, our cauliflower soup recipe is perfect for when you don’t feel like spending hours at the stove! Great as a winter or summer soup, enjoy it hot or cold!
Ingredients
1 tbsp olive oil
1 large sweet onion, diced
2 lbs zucchini, diced
2 lbs frozen cauliflower, thawed
1-inch piece of fresh ginger, minced or grated
1 tsp turmeric
1 tsp salt
⅛ tsp black pepper (or to taste)
6 cups vegetable broth or water
½ of a 13.5oz can full-fat coconut milk
Aleppo pepper to taste (optional)
Instructions
- Heat the olive oil in a large soup pot. Add the onion and saute over medium heat for 3-5 minutes, or until translucent
- Add the zucchini, cauliflower, ginger, turmeric, salt and pepper, and continue cooking for 2-3 more minutes, stirring often. Add the broth or water, bring to a boil, reduce heat and simmer, covered, for about 20 minutes, or until the cauliflower is tender. Let it cool slightly
- Transfer to a blender, and blend until smooth ( make sure to put a kitchen towel over the lid, in case the hot liquid splashes)
- Add coconut milk, mix well.
- Serve hot or cold. If desired, top with crushed Aleppo pepper or see note 1 for more options
Notes
- Top Soup with: Spiced Pumpkin Seeds, Savory granola, Pine nuts and basil, Schug
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stove top
- Cuisine: Vegan
Nutrition
- Serving Size: 1 ½ cups
- Calories: 101
- Sugar: 5.6
- Sodium: 657.3
- Fat: 6.3
- Saturated Fat: 4.1
- Unsaturated Fat: 1.6
- Trans Fat: 0
- Carbohydrates: 10.3
- Fiber: 3.2
- Protein: 3.8
- Cholesterol: 0
Keywords: vegan, gluten free, caulilower, zucchini, coconut milk, soup, turmeric
Meryl says
Hey- the list of ingredients says ‘ full fat coconut milk- half a can but the instructions refer to water or broth. Can you please clarify? Does the nutritional info reflect coconut milk? Thanks in advance. Sounds like a great summer soup!
Vicky & Ruth says
Hi Meryl!
Thank you for your message. The coconut milk is added after blending the soup (no need to put back on the stove). The nutritional information does include the coconut milk. Hope you enjoy it!!
Suzanne says
How much water/broth is used??
Vicky & Ruth says
Hi Suzanne,
We used 6 cups for this recipe. The amount was accidentally omitted in the ingredient list. It's been corrected now. Thank you for noticing ans letting us know!
Suzanne says
Thank you Vicky and Ruth!! This recipe sounds and looks so yummy. I wanted to get it just right. I will try it and let you know how much I love it.
Thank you always for your beautiful and tasty recipes!
Vicky & Ruth says
Thank you!
Jeremiah says
How much water/broth?
Vicky & Ruth says
Hi!
Thank you for your message. We used 6 cups here. Sorry about the omission! We've corrected it now.
Jorge says
This soup did not come out as rich and creamy as mentioned in the description and I used the ingredients as specified. Also It was a little bland. I had to add salt
★★★★
Vicky & Ruth says
We are so sorry, this recipe didn't come out as expected. We will review it again, in case we missed something when writing the recipe.
Kellie J says
Absolutely delicious!
Thanks for sharing this recipe - I substituted sour cream for coconut milk (because I didn’t have any) and it worked out beautifully.
Made 6 generous serves.
★★★★★
Vicky and Ruth says
Thank you so much for sharing Kellie.
Keep Cooking!
Rachel says
This recipe was fantastic. I truly enjoyed it and followed it to the T. I used broth. Thank you! Delicious!!!!!
★★★★★
Vicky and Ruth says
Thank you so much Rachel, so glad to hear you enjoyed the recipe!
Maureen Cawley says
I rarely follow recipes, but I followed this one basically to the letter (except for using lite coconut milk and chicken broth because that’s what I had on hand.) I also made the schug that you suggested as an accompaniment, and OMG this was delicious and healthy! The spice and “green” notes from the schug complement this perfectly. It was a chilly autumn day today, and the soup was a great warm up. But I could see enjoying it chilled in summer. This is really a keeper. Thanks so much for sharing.
BTW, how do you pronounce “schug”?
★★★★★
Vicky and Ruth says
Maureen, thank you for your comment. We are so glad you enjoyed the recipe!
Not sure how to explain how to pronounce Schug - the "ch" is a guttural sound that comes from your throat. It would be the "J" in José the way it is pronounced in Spain or how the "ch" is pronounced in the word Chanukah. Not sure if that is helpful, since the sound doesn't exist in English.
Neethu says
Thank you so much for this recipe! It was just too good.
★★★★★
Vicky and Ruth says
Thank you so much! So are so happy to hear that you love it!