If you are looking for a healthier alternative to the classic Cauliflower soup, you are in the right place. This Easy and Delicious Cauliflower Soup with Coconut Milk is my favorite combination.
When it comes to comfort food, my go-to is making one pot meal and a bowl of warm creamy soup is my quick and easy way to eat more vegetables during the week.
This recipe combines the earthy flavors of cauliflower with the rich creaminess of coconut milk, resulting in a dish that is comforting, satisfying and nutritious.
The Magic of Cauliflower and Coconut Milk
Cauliflower is a versatile vegetable that is packed with nutrients like vitamin C, vitamin K, and fiber. When cooked, cauliflower becomes tender and lends a subtle sweetness to dishes. On the other hand, coconut milk adds a luscious creaminess and a hint of tropical flavor to the soup.
Ingredients You’ll Need:
- 1 medium cauliflower, chopped
- 1 can of coconut milk
- 1 onion, diced
- 2 cloves of garlic, minced
- 400 ml of Vegetable broth or filtered water
- Salt and pepper to taste
- Optional toppings: toasted Almonds flakes
Step-by-Step Instructions:
- In a large pot, sauté the onion and garlic until fragrant.
- Add the cauliflower, and cook for a few minutes until the cauliflower starts to soften.
- Pour in the vegetable broth and coconut milk, and bring the mixture to a boil.
- Reduce the heat and simmer for about 20 minutes, or until the cauliflower is tender.
- Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste.
- Serve hot, garnished with toasted almonds flakes.
Tips for a Perfect Cauliflower Soup:
- For a richer flavor, roast the cauliflower before adding it to the soup.
- Adjust the consistency by adding more broth or coconut milk as needed.
- Experiment with different spices like curry powder, turmeric or cumin for added depth of flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Why Cauliflower Soup with Coconut Milk is Trending:
This recipe has gained popularity due to its creamy texture, dairy-free option, and the health benefits of cauliflower and coconut milk. It’s a perfect choice for those following a vegan or plant-based diet.
Cauliflower soup with coconut milk is a delightful and nutritious dish that is easy to make and perfect for any occasion. Whether you’re looking for a cozy meal on a chilly evening or a light lunch option, this soup has you covered. So, gather your ingredients, follow the recipe, and enjoy healthy cooking.
Love Carmela
Easy and Delicious Cauliflower and Coconut Milk Soup
Ingredients
- 1 cauliflower chopped
- 1 can coconut milk
- 1 large onion diced
- 2 clove garlic minced
- 400 ml vegetable broth or water
- salt and pepper to taste
- almonds flakes tosted
Instructions
- In a large pot, sauté the onion and garlic until fragrant.
- Add the cauliflower, and cook for a few minutes until the cauliflower starts to soften.
- Pour in the vegetable broth and coconut milk and bring the mixture to a boil.
- Reduce the heat and simmer for about 20 minutes, or until the cauliflower is tender.
- Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste.
- Serve hot, garnished with toasted almonds flakes.
Notes
- For a richer flavor, roast the cauliflower before adding it to the soup.
- Adjust the consistency by adding more broth or coconut milk as needed.
- Experiment with different spices like curry powder, turmeric or cumin for added depth of flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
