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–+ servings
creamy coconut cauliflower soup

Coconut Milk Cauliflower Potato Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Vegan
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Knife
  • 1 Cutting board
  • 1 Wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 clove garlic minced
  • 1 medium cauliflower head cut into florets
  • 2 medium potatoes peeled and diced
  • 4 cup vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 2 tablespoon fresh cilantro chopped (optional for garnish)

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
  • Add cauliflower florets and diced potatoes to the pot and stir well.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Reduce heat and let it simmer until the vegetables are tender, about 20 minutes.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Return the pureed soup to the pot and stir in the coconut milk.
  • Season with salt, black pepper, and ground cumin, then mix well.
  • Let the soup simmer for an additional 5 minutes.
  • Serve hot, garnished with fresh cilantro if desired.

Notes

For extra richness, you can use full-fat coconut milk. Adjust the seasoning to taste after blending, as the flavor may change slightly once the soup is pureed. If you prefer a chunkier texture, blend only half of the soup and mix it with the remaining unblended portion.
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