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Thai Coconut Cauliflower Soup

Creamy Thai Coconut Cauliflower Soup to Soothe Your Soul

Enjoy a soothing bowl of Thai Coconut Cauliflower Soup, a delicious vegan and gluten-free recipe that combines rich coconut milk and green curry.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium Onion Aromatic base for flavor development; substitute shallots for a milder taste.
  • 3 cloves Garlic Adds depth and savory notes; fresh garlic enhances flavor; avoid powdered.
  • 1 inch Ginger Provides warmth and spice; substitute with ground ginger in a pinch.
  • 1 tbsp Thai Green Curry Paste Key ingredient for authentic Thai flavor; adjust for spice preference.
  • 1 tsp Ground Cumin Adds earthy notes; can omit or substitute with coriander.
  • 1 head Cauliflower Main ingredient, contributing to creaminess; fresh preferred.
  • 4 cups Vegetable Broth Use homemade or low-sodium for a healthier option.
  • 1 can Coconut Milk (full-fat) Adds richness; light coconut milk can be used but may change texture.
  • 1 tbsp Coconut Oil For sautéing vegetables; substitute with olive or avocado oil.
  • to taste Salt Enhancer of flavor; watch for sodium content in broth.
  • 1 tbsp Lime Juice Brightens and balances flavors; lemon juice can be used as a substitute.
  • 1/4 cup Chopped Cilantro Fresh herb for garnish and flavor contrast; optional.
  • 1/4 cup Chopped Peanuts Adds crunch and richness; can substitute with toasted sesame seeds.

Equipment

  • Large Pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the chopped onion, minced garlic, and minced ginger, cooking for about 1 minute until fragrant and the onion turns translucent.
  2. Stir in 1 tablespoon of Thai green curry paste and 1 teaspoon of ground cumin, cooking for an additional 30 seconds.
  3. Introduce the cauliflower florets into the pot, mixing with the sautéed aromatics. Pour in enough vegetable broth just to cover the cauliflower.
  4. Once the cauliflower is tender, stir in one can of full-fat coconut milk and cook for an additional 5 to 10 minutes.
  5. Remove from heat and carefully blend the soup until smooth using an immersion blender.
  6. Return the soup to low heat and season with salt to taste, squeezing in the juice of half a lime.
  7. Ladle the soup into bowls and garnish with chopped peanuts and fresh cilantro.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 50mgCalcium: 30mgIron: 1mg

Notes

For a thicker soup, reduce the amount of vegetable broth. Consider adding shrimp or tofu for added protein.

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