Go Back
–+ servings
Thai Coconut Cauliflower Soup

Creamy Thai Coconut Cauliflower Soup in 30 Minutes

This Thai Coconut Cauliflower Soup is a quick, creamy, and vegan dish, perfect for cozy dinners in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Onion Adds sweetness and depth
  • 3 cloves Garlic Minced for stronger flavor
  • 1 inch Fresh Ginger Provides warmth and spice
  • 1 tablespoon Thai Green Curry Paste Adjust to taste
  • 1 teaspoon Ground Cumin Adds earthy warmth
  • 1 large head Cauliflower Cut into florets
  • 4 cups Vegetable Broth Adjust depending on cauliflower size
For the Creaminess
  • 1 can (15 oz) Full-Fat Coconut Milk Provides creaminess
  • 1 teaspoon Coconut Oil Used for sautéing
For Finishing Touches
  • Salt To taste
  • 1 tablespoon Lime Juice Fresh is best
  • Chopped Cilantro For garnish
  • Chopped Peanuts Adds crunch

Equipment

  • Large Pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, add 1 teaspoon of coconut oil. Sauté 1 chopped onion, 3 minced garlic cloves, and 1-inch piece of minced ginger for about 1 minute.
  2. Stir in 1 tablespoon of Thai green curry paste and 1 teaspoon of ground cumin, cooking for an additional 30 seconds.
  3. Gently add cauliflower florets and 4 cups of vegetable broth. Bring to a gentle boil, then reduce to a simmer for about 10 minutes.
  4. Stir in 1 can of full-fat coconut milk and allow the soup to simmer for an additional 5-10 minutes.
  5. Using an immersion blender, carefully puree the soup until smooth and creamy.
  6. Season with salt to taste and add a splash of fresh lime juice.
  7. Ladle into bowls and garnish with chopped peanuts and fresh cilantro.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 25gProtein: 6gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 600mgFiber: 7gSugar: 4gVitamin A: 300IUVitamin C: 40mgCalcium: 40mgIron: 2mg

Notes

This soup can be stored in an airtight container for up to 4 days or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!