Cauliflower Soup

Updated: Dec 25, 2020


1 Tbsp. olive or coconut oil

2 medium yellow onions, diced

1 bay leaf

1 1⁄4 tsp. ground cumin

1 tsp. kosher salt

1 tsp. ground turmeric

1⁄2 tsp. ground coriander

1⁄8 tsp. ground cardamom

Dash of ground black pepper

Sprinkling of crushed red pepper flakes

4 garlic cloves, minced

4 1⁄2 cups vegetable broth

1 large head of cauliflower, evenly roughly chopped bite size

1 cup canned, full-fat coconut milk

1 Tbsp. apple cider vinegar

Dash of fresh dill (for garnish - optional)


In a large soup pot, heat the oil over medium-low. Saute the onions and pepper flakes, stirring occasionally, until the onions become translucent; about 7-10 minutes. Then, add the garlic and saute another few minutes.

Add the broth and cauliflower and bring to a boil over high heat.

Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. 

Remove from heat and transfer carefully to a blender (or use hand blender in pot); blend on high (allowing steam to vent) for a few minutes, until silky and smooth.

Transfer back to the soup pot and stir in the coconut milk and vinegar.

Bring back to heat over low, ensuring it doesn't boil.

Remove from heat and serve hot and topped with fresh dill and ground black pepper.

Add sour cream or greek yogurt, pistachios, sunflower seeds, or other toppings you may like!

**This recipe is from Mindful Ways Village School Winter Menu**

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