Thai Coconut Cauliflower Soup
This Thai Coconut Cauliflower Soup is a warm hug in a bowl. I love how the creamy coconut and fragrant spices make my kitchen feel like a tropical paradise, ...
This soup is one of my all-time favorites, especially when the days turn chilly.
I remember the first time I made it; I was experimenting with cauliflower, and the way it blended with coconut coconut milk blew me away!
It’s so comforting and nourishing, plus it’s packed with flavor.
I love serving it with a sprinkle of fresh herbs right before diving in.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using full-fat coconut coconut milk because it gives the soup that rich, creamy texture. If you’re looking for a lighter version, you can use light coconut coconut milk, but it won’t be as indulgent. The red curry paste is key here for that authentic Thai flavor, but feel free to adjust the amount based on your spice tolerance!
Tips & Notes
- •I keep my fresh ginger in the freezer; it grates beautifully when frozen!
- •If you want a bit more texture, reserve some cauliflower florets before blending and stir them back in after.
Recipe Variations
- •Sometimes I add a handful of spinach or kale towards the end for a nutritional boost.
- •If you're feeling adventurous, toss in some diced sweet potatoes for a heartier version!
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Just make sure to let it cool completely before transferring to the freezer.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! It keeps well in the fridge for up to 4 days. Just reheat it gently on the stove.
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This Thai Coconut Cauliflower Soup is a warm hug in a bowl. I love how the creamy coconut and fragrant spices make my kitchen feel like a tropical paradise, ...
Ingredients
Instructions
- 1
In a large pot, heat a splash of water or a bit of oil over medium heat. Add the diced onion and sauté for about 5 minutes until it softens.
- 2
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Add the red curry paste and stir it into the onion mixture, allowing it to cook for another minute.
- 4
Pour in the vegetable broth and coconut coconut milk, then add the chopped cauliflower. Bring the soup to a gentle simmer.
- 5
Let it simmer for about 20 minutes, or until the cauliflower is tender.
- 6
Once the cauliflower is cooked, use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer it to a regular blender in batches.
- 7
After blending, stir in the lime juice, soy sauce, and maple syrup. Taste and adjust the seasoning with salt and black pepper.
- 8
Serve hot, garnished with fresh cilantro. Enjoy the warm, comforting flavors!
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