Warm up with this rich, creamy, and full-of-flavor vegan cauliflower soup recipe. It is perfect when you don't feel like spending hours at the stove! Great as a winter or summer soup, enjoy it hot or cold.
This vegan 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 them to like you. No matter how you eat it, you’ll be sad when the bowl is empty. (Pro tip: double the recipe).
Why You'll Love This Cauliflower Soup Recipe
This is one of our favorite vegan soup recipes!
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 flavor ( and color) to any recipe you add it to. Which is why we made it the not-so-secret ingredient in our turmeric zucchini cauliflower soup.
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.
This recipe is dairy-free, gluten-free, and vegan. It gets its velvety smooth texture from blending in coconut milk rather than heavy cream, zucchini adds even more nutrients, and the spices take the flavor profile to the next level.
So Many Ways to Eat Cauliflower
If you are trying to cut carbs, cauliflower is a vegetable you’ll want to get to know.
- You can eat cauliflower raw with a dip like hummus.
- You can also bake it and make cauliflower tacos,
- You can make roasted cauliflower and use your favorite spices.
- Whip it into cauliflower soup.
- Chop it to make cauliflower rice
- Mash it and make mashed cauliflower
- Make the most amazing Cauliflower pizza crust
Ingredients
- Cauliflower Florets. Use fresh or frozen, it makes no difference in this recipe.
- Zucchini. Gives bulk and body to the soup and is a great way to sneak some extra veggies into your diet.
- Onion.
- Ginger. Peeled and minced or grated.
- Spices. Turmeric, curry powder, salt, pepper. They bring all the flavors together and give it an exotic flair.
- Vegetable Broth.
- Full Fat Coconut Milk. Gives this vegan soup extra body and creaminess.
- Extra Virgin Olive Oil.
- Salt.
- Aleppo Pepper or Red Pepper Flakes. Optional. Add a little if you like some heat.
How to Make
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.
- Step 1: Sauté the onions in a large soup pot or Dutch oven. Add the zucchini, cauliflower, ginger, turmeric, salt and pepper.
- Step 2: Add the broth, bring to a boil, and then simmer. Transfer to a blender, and blend to a smooth texture. Stir in coconut milk.
Recipe Tips
This recipe can easily become Instant Pot Vegan Cauliflower Soup. Just sauté the onions right in your pressure cooker as the recipe describes. Add the remaining ingredients and set it to high pressure for 8-10 minutes.
Use an immersion blender to make blending easier. If you don't have an immersion blender, you can use a countertop blender. Just allow the soup to cool a bit, and leave the top of the blender vented to allow steam to escape.
How to Serve
For an extra dash of fabulous, you can garnish the cauliflower soup with some of these flavorful extras:
- Spiced Pumpkin Seeds
- Savory granola
- Pine nuts and basil
- Schug
- Spiced Cashews
We like to add a nice bright and crisp salad alongside creamy soups. Try our beet salad, spinach salad, or green bean salad.
One last step before serving: call and invite us over!
Storage and Reheating
Leftover vegan cauliflower soup can be stored in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop.
Freeze the soup in individual portions and store it in the freezer for up to 6 months. Reheat from frozen in the microwave or on the stovetop.
Other Delicious Cauliflower Recipes for You
- Mashed Cauliflower with Herbed Chestnuts
- Cauliflower Hummus
- Cauliflower Pizza Crust
- Cauliflower Rice
- Cauliflower Tacos
- Cauliflower Bowl
- Cauliflower Gratin
- Roasted Cauliflower
- Cauliflower Salad
Did you like our cauliflower soup recipe?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Vegan Cauliflower Soup with Coconut Milk, Turmeric and Zucchini
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Diet: Vegan
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, chopped in large pices
- 2 lbs frozen cauliflower, thawed
- 1-inch piece of fresh ginger, peeled, minced or grated
- 1 tsp turmeric
- ½ tsp curry powder
- 2 tsp salt
- ⅛ tsp black pepper (or to taste)
- 4 cups vegetable broth, plus one cup of water
- ¾ cup canned full-fat coconut milk
- Aleppo pepper or red pepper flakes 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: International
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
Meryl
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
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
How much water/broth is used??
Vicky & Ruth
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
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
Thank you!
Jeremiah
How much water/broth?
Vicky & Ruth
Hi!
Thank you for your message. We used 6 cups here. Sorry about the omission! We've corrected it now.
Jorge
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
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
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
Thank you so much for sharing Kellie.
Keep Cooking!
Rachel
This recipe was fantastic. I truly enjoyed it and followed it to the T. I used broth. Thank you! Delicious!!!!!
Vicky and Ruth
Thank you so much Rachel, so glad to hear you enjoyed the recipe!
Maureen Cawley
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
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
Thank you so much for this recipe! It was just too good.
Vicky and Ruth
Thank you so much! So are so happy to hear that you love it!
Eurah
This soup is divine, im not vegetarian but this soup could convert me. Used full fat coconut cream instead of milk.
Vicky and Ruth
Ha,ha that's a great compliment! Thank you!
Diane R
I have been making this soup for a few years now and love it, as does my adult daughter. Made it yesterday and even my vegetable wary husband loved it. It's also very filling and is great topped with seeds or with a swirl of mango chutney. Great for a cold UK day.It has made it into my book of favourite recipes thankyou
Vicky and Ruth
Thank you so much! So glad to hear!
eileen
i like your ingred except the coconut, Drs orders not to consume
Please suggest a substitute
Thank You
Vicky and Ruth
You can add silken tofu or unsweetened plant-based milk to make it creamy.