One-Pot Coconut Curry Cauliflower Soup (Vegan)
This is a creamy mild coconut curry cauliflower Vegan soup is a recipe that I guarantee you will be preparing more than once. Using the mighty cast-iron Dutch oven it is one-pot cooking at its finest.
The curry is thick and creamy you will probably devour the lot but if there is any left it will taste just as good the next day.
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Coconut Curry Cauliflower Soup (Vegan) Recipe
Although this soup “has a curry flavor” it contains the warm creamy yet light undertones of a Thai dish.
The combination of fresh cauliflower, creamy coconut milk finished off with lime juice, and topped with fresh coriander is delicious.
This soup recipe serves eight and would be excellent as a starter. Alternatively, feed fewer hungry mouths and you would have the main meal. That should be served with crusty fresh bread and a Vegan spread of choice.
What Are the Ingredients for Coconut Curry Cauliflower Soup
1 head of cauliflower cut into flowerets
2 medium sticks of celery, finely chopped
1 carrot finely, chopped
1 onion finely, chopped
1 clove of garlic, minced
1 teaspoon of sea salt
1 tablespoon of olive oil or avocado oil
1 liter of vegetable stock
1 425 can grams of coconut milk
1 teaspoon curry powder
1/2 teaspoon of symbolic chili garlic paste
Juice of half a line 1 teaspoon
Fresh coriander leaves
How to Make Coconut Curry Cauliflower Soup
Use low heat to heat your oil of choice in a medium Dutch oven or other deep-sided cooking pot.
Add the onion, carrots, celery, garlic, and salt.
Stir gently until the onion is softened should take about five minutes.
Add the cauliflower and vegetable stock.
Increase the heat to medium until the Dutch oven starts to simmer.
Reduce heat to low, cover with a lid, and cook until the cauliflower is tender. Should take about 10 minutes.
Keep the heat low and stir in the coconut milk, curry powder, and Sambal Oelek. Cook for a further two minutes.
Remove from the heat and stir in the lime juice.
You can use a handheld blender to purée the soup.
Alternatively, wait until the soup has cooled a little and transfer in batches to a blender and purée. If choosing this method you will have to return pureed soup to the Dutch oven and reheat it. Serve hot.
Serving Suggestions
Garnish with fresh coriander leaves.
Roasted up some peanuts and serve them crushed over the soup.
Crusty fresh bread with a spread of choice.
Related read How to Reheat Casseroles
One Recipe Two Different Types of Curries
There are two different curry blends you can use successfully in this soup.
West Indian and Jamaican curry blends have allspice in them. This spice blend complements cauliflower and the nutty tones in the sweet-tasting coconut milk.
Whereas an Indian curry blend contains Cardamon giving the soup a sharp curry taste.
So changing out the curry blends gives this soup recipe two different tastes.
Can You Freeze Soup?
Can you freeze Vegan cauliflower soup? Absolutely it will be good in the freezer for 3 months.
There are many ways to freeze my favorite is using a large ice cube tray. Storing these soup cubes in the freezer is a no-mess no-fuss way of having a quick lunch or dinner on hand.
One-Pot Coconut Curry Cauliflower Soup (Vegan)
A creamy mild coconut curry cauliflower Vegan soup
Ingredients
- 1 head of cauliflower cut into flowerets
- 2 medium sticks of celery, finely chopped
- 1 carrot finely, chopped
- 1 onion finely, chopped
- 1 clove garlic, minced
- 1 teaspoon of sea salt
- 1 tablespoon of olive oil or avocado oil
- 1 liter of vegetable stock
- 1 425g can of coconut milk
- 1 teaspoon curry powder
- 1/2 teaspoon of symbolic chili garlic paste
- Juice of half a line 1 teaspoon
- Fresh coriander leaves
Instructions
Use low heat to heat your oil of choice in a medium Dutch oven or other deep-sided cooking pot.
Add the onion, carrots, celery, garlic, and salt.
Stir gently until the onion is softened should take about five minutes.
Add the cauliflower and vegetable stock.
Increase the heat to medium until the Dutch oven starts to simmer.
Reduce heat to low, cover with a lid, and cook until the cauliflower is tender. Should take about 10 minutes.
Keep the heat at low and stir in the coconut milk, curry powder, and Sambal Oelek. Cook for a further two minutes.
Remove from the heat and stir in the lime juice.
You can use a handheld blender to purée the soup.
Alternatively, wait until the soup has cooled a little and transfer in batches to a blender and purée. If choosing this method you will have to return pureed soup to the Dutch oven and reheat.
Serve hot.
Notes
Serving Suggestions
Garnish with fresh coriander leaves.
Roasted up some peanuts and serve them crushed over the soup.
Crusty fresh bread with a spread of choice.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 179
Nutritional details are calculated from the ingredients used in this recipe. You should calculate nutritional values based on ingredients you have access to.
To Finish – One-Pot Coconut Curry Cauliflower Soup
I love this gorgeous curry soup. It tastes creamy, spicy, milky, and fresh. Easy and quick to make and can be eaten any time hot or cold.
At Ovenspot I am committed to bringing you quick and easy recipe ideas, using fresh ingredients, that are prepared “all-in-one-pot”.
Recommended Reading
Check out this article that gives you various ideas about how to thicken vegan and plant-based recipes.
One-Pot Cooking Rocks
Michelle – Author
Hi, I’m Michelle the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use every day. As well as in-depth information to assist you in using and caring for your cookware and appliances.
Questions? Reach out to Michelle at michelle@ovenspot.com
