Creamy Coconut Cauliflower Soup

 

VEGAN CAULIFLOWER SOUP �� #RECIPES4BUZYBEEZ

Video taken from the channel: Honeysuckle


 

Silky Smooth Coconut Cauliflower Soup by Chef Simon Gault

Video taken from the channel: Simon Gault


 

Cauliflower Coconut Soup | GCBC12 Ep45

Video taken from the channel: Good Chef Bad Chef


 

Healthy cauliflower soup (vegan) | Coconut milk soup with roasted cauliflower and spicy chickpeas

Video taken from the channel: foodoctor


 

Roasted CAULIFLOWER & COCONUT Soup | Velvety lightly spiced flavors | Kravings

Video taken from the channel: Kravings


 

Creamy Coconut and Cauliflower Soup | GLUTEN FREE

Video taken from the channel: Tiffany Eubanks


 

How To Make Curried Cauliflower Soup With Coconut Milk (Paleo Recipe)

Video taken from the channel: Blondelish


Ingredients. 2 pounds. cauliflower (about 1 large head) 3 tablespoons. melted ghee or olive oil. 2 cups. water. 1. (15-ounce) can coconut milk.

1 teaspoon. Warm the oil in a large pot over medium heat and then add the onions and sea salt. Cook until they are soft and translucent (about 6-8 minutes), stirring occasionally. Reduce heat to low, add the minced garlic, and cook for 2 more minutes. Add cauliflower.

Add the cauliflower, potato, water, salt, chopped rosemary and coconut milk to the pan and bring to the boil. Once boiling, turn down to a simmer and allow to cook for about 20 minutes. Before the cooking period is over, finely grate the nutmeg and add to the pan. To make the vegan cauliflower soup creamy, make it with canned coconut milk and simmer the cauliflower in broth until it gets really tender. See more at Tip #1.

To thicken the Paleo cauliflower soup, make sure you don’t add too much broth when simmering the cauliflower. For a large cauliflower head. Squeeze the garlic out of its skins and add them too. Pour in the coconut milk, add the stock and gently bring to the boil. Reduce the heat a little and simmer for 5 minutes, then remove from the heat.

Using a stick blender, blitz the soup until creamy and smoot. How to make roasted curried cauliflower soup Roughly chop some cauliflower, toss it in oil and salt, and put it in your oven. Don’t even wait for the oven to Cook the onions, carrots, and garlic then add the spices to the pot. Deglaze the pan with a little stock.

Add the rest Add the. Ingredients. 1 tbsp coconut oil, or coconut oil spray. 1 large onion, finely chopped.

1 cauliflower, cut into florets. 1 clove garlic, minced. 1 cup canned coconut milk, 250mls. 1.5 cups fat free gluten free vegetable stock, or chicken, 375mls. grating of nutmeg.

Toasted coconut flakes. Cream Of Cauliflower Soup This cream of cauliflower soup has all the goodness of cauliflower AND healthy fats coz of coconut! Cauliflower is the HOLY vegetable for all who’ve adopted the low carb or keto lifestyle. It’s hardy, cooks quic.

Creamy Coconut Cauliflower Soup The Kitchn garlic powder, coconut milk, kosher salt, ground white pepper and 5 more Coconut Curried Cauliflower Soup The Endless Meal sea salt, chili oil, ground turmeric, garlic cloves, lime juice and 12 more. Ingredients 1 large leek (approx 10 oz) 1/2 cauliflower (approx 10 oz) 1/2 cup coconut cream, warmed + 2 additional Tablespoons ( 30 ml) for drizzling 3 cups chicken or.

List of related literature:

Place coconut oil in a large soup pot and add onion, garlic, carrot, pepper, and 1 bay leaf and saute for 30 seconds at medium heat.

“Grow a New Body: How Spirit and Power Plant Nutrients Can Transform Your Health” by Alberto Villoldo
from Grow a New Body: How Spirit and Power Plant Nutrients Can Transform Your Health
by Alberto Villoldo
Hay House, 2019

You can also make this with steamed and frozen cauliflower for a creamy white soup smoothie.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

Add the vegetable broth, coconut milk, and tamari, bring to a rapid simmer, and cook for 10 minutes, until fragrant.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

To make the soup: If you’re using fresh coconut milk, extract it from the grated coconut.

“My Bombay Kitchen: Traditional and Modern Parsi Home Cooking” by Niloufer Ichaporia King
from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
by Niloufer Ichaporia King
University of California Press, 2007

To nish the soup, remove the bay leaf, add the coconut milk and transfer the mixture to a blender.

“Great British Chefs: 120 Recipes From Britain's Best Chefs” by Great British Chefs
from Great British Chefs: 120 Recipes From Britain’s Best Chefs
by Great British Chefs
Great British Chefs Limited., 2018

Add the coconut milk, lime juice, agave nectar, and lentils and bring to a boil.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

Variation: Orange and Cauliflower Curried Soup Substitute 2 cups cauliflower for the carrots.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

Remove bay leaves, blend to near-smoothness, correct seasoning (which means just taste the soup, add salt and pepper, or more curry, or more cayenne, or whatever…), and return to pot with 1 can coconut milk (which gives it richness) and 1 quart plain yogurt.

“Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them” by Katie Letcher Lyle
from Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them
by Katie Letcher Lyle
Falcon Guides, 2010

Stir in the coconut milk and simmer for 3 minutes more.

“The Book of Tempeh” by William Shurtleff, Akiko Aoyagi
from The Book of Tempeh
by William Shurtleff, Akiko Aoyagi
Harper & Row, Publishers, 1979

Add the cauliflower, reduce to a simmer, and simmer for 7 minutes.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

22 comments

Your email address will not be published. Required fields are marked *

  • This looks so good! I make veggie soups almost exactly the same way, I just made a carrot-ginger one like this:D It’s the best way to use up old vegetables you have lying around

  • I made this for my boyfriend who is probably the pickiest eater ever and he really liked it. I was shocked.
    Also there were minimal dishes to be done. Fantastic.
    You’re amazing, I love your videos, never stop making them.

  • Hello, thank you for sharing this wonderful recipe. I have a question on you (and may be on all who’s reading my comment through): I have also been mostly cooking with olive oil, although I know, this oil should be eaten raw, instead: Eg on Salads toppings etc. Recently have been told that Olive Oil shouldn’t be cooked at all. Since then have tried to put normal vegetable oil. If you know, please let me know if Olive Oil is safe for cooking as well? Thank you so much in advance and have lovely greetings:-)

  • This looks so good and im not usually a big fan of cauliflower! Would you make mushroom or french onion soup? That would be amazing.

  • I would spoil the “vegan-ness” by adding a 1/4 cup of heavy cream and 1/4 cup of shredded Gruyerre (or more likely shredded Emmentaler because that’s my favorite great wedges available at Trader Joe’s where I love getting it). I would also add a couple tablespoons of dry Vermouth for a little extra snap. Cut back on the vegetable stock a little if it’s too thin but the cream and cheese should thicken it nicely regardless.

    I love cauliflower and my favorite winter soup is my wife’s chicken soup made from the carcass from a grocery store rotisserie chicken. We have the dark meat with fresh steamed broccoli, cauliflower, and edamame. Then we have the breast meat with Annie’s organic macaroni & cheese with more fresh broccoli mixed in, then on the weekend she will make her fabulous chicken soup by boiling the carcass down to stock then adding broccoli, cauliflower, onion, carrot, fresh Brussels sprouts from local farms, herbs d’Provence, and some other stuff that makes it magically delicious, then I suck it down with fresh sourdough like it’s oxygen.

  • I love this! I also just really love soup n_n It looks like I would even enjoy it without blending it. More soup recipes please! ✌��

  • Cauliflower is my most dreaded vegetable to eat but after watching this video I am actually looking forward to try out the cauliflower soup

  • What if you don’t have an immersion blender? Can you use a normal blender? Would you blend while the soup is hot or is it better to blend it before?

  • I will definitely make this soup. Looks so yummy and simple. I will pair it with some Ezekiel toast and maybe, some avocado spread on it. Yes. More soup please! Just found you so will catch up on your ideas. Looks like you make some vegan options.

  • I made this soup last year and fell in love with it. I made it again yesterday. With the leftover half I ended up roasting it, and then added it to the soup! So amazing! I think next I’ll roast all of the cauliflower and make the soup out of that. Yum!

  • This looks amazing! Will cook it right away:) I love all your videos, your kitchen, kitchen appliances and mostly… I love you!! And YES!! For the more soup videos!!

  • I’m on my 2020 jucie&soup clean, i was concerned about the amount of sodium in store-bought soups, came across your channel and try this soup today, it came out perfect…thank u for sharing

  • Sounds yummy. I’d love to see your soup recipes.

    I don’t like thyme; is there another herb I could use to give the soup a more curry flavor? Turmeric instead?

    Thanks for sharing.

  • All I want to cook lately is soup. Might be the convenience of one pot cooking. I’m looking for variety now, I never made one vegetable soups (except admittedly carrot soup and tomato soup) I do more like minestrones all the time but it gets boring. Now I want to try this cauliflower one, and then I really want to try fennel?!

  • Karen, we went out the other evening and they served “Kulchas” and I would like to learn how to make them and I know you are the one! LOL Please take these on in one of your videos as they are sooooooo good! Thanks!

  • I love cauliflower.. This is perfect for those cold chilly fall/winter days. Thanks for sharing! Now On to your next soup recipe since you got 2k likes ��

  • Thanks for the recipe! I also like vegetables, there are many other recipes in my account, try this REALLY TASTY and HEALTHY recipe too!!! https://www.youtube.com/watch?v=K5gAwdtD6ak&list=PLflTpz7k2AMCH4NUrVZxXAKqC-0L9_JRc&index=11

  • Soup looks so good. I will definitely try out. BTW, how do you keep your Le Creuset Pink so white? Mine stays with little bit of brown bottom. Can you share how to take care this one? Thanks.

  • woman I love your show… It’s inspired me to get in the kitchen thank you!!!! if you could post tips on washing the vegetables and stuff so I don’t poison myself it’d mean the world! oh and also if you could post the recipe in the order you add it it would make following along that much better. Keep up the great work love it!

  • I started making soup this week, too. I started with lentil, which is delicious…only because I add bad things like bacon to it. LOL! But it’s damn good lentil soup because my very picky cousin has always loved it no matter how I modify it.:) I will definitely try out the cauliflower soup when I have extra cauliflower sitting around as no one ever uses the whole head, right? You look great in this video I think it’s a combination of the gorgeous hair and the striped black and white shirt.

  • +Honeysuckle Thanks so much for this recipe and your tips on cutting cauliflower. I made this soup yesterday and it is delicious! I will add this recipe to my list of vegan tried-and-true recipes. I topped it with Trader Joe’s Vegan Kale, Cashew & Basil pesto, which adds a great dimension. Thanks again!!! <3

  • If i dont have the thing to blend the soup do i just wait for the soup to cool and then put it in a blender and bring it back to a boil?