Indian Spiced Cauliflower Soup
Warm your soul with this creamy, aromatic Indian Spiced Cauliflower Soup, a one-pot wonder brimming with bold flavors and nourishing ingredients. This plant-based recipe highlights tender cauliflower infused with a medley of vibrant spices like cumin, turmeric, garam masala, and coriander, giving it a rich, warming depth. Blended to silky perfection with creamy coconut milk, this gluten-free and dairy-free soup is finished with a splash of zesty lemon juice for a bright, fresh kick. Quick to prepare in under an hour, it's the perfect cozy meal for busy weeknights or an impressively flavorful appetizer for dinner parties. Garnished with fresh cilantro and paired with warm naan or crusty bread, this comforting soup delivers a delicious taste of Indian-inspired cuisine straight to your table.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut oil
- 1 medium (diced) Yellow onion
- 4 pieces (minced) Garlic cloves
- 1 tablespoon (grated) Fresh ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 4 cups Vegetable stock
- 1 cup Coconut milk
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Wash the cauliflower and chop it into small florets. Set aside.
In a large pot, heat the coconut oil over medium heat.
Add the diced onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, garam masala, and chili powder. Stir and toast the spices for 30 seconds to release their aroma.
Toss in the cauliflower florets and stir to coat them with the spices.
Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes until the cauliflower is tender.
Use an immersion blender to puree the soup in the pot until smooth. Alternatively, transfer the soup to a blender in batches, blend until smooth, and return it to the pot.
Stir in the coconut milk, salt, and black pepper. Simmer for an additional 5 minutes to combine the flavors.
Remove from heat and stir in the lemon juice for a bright, fresh finish.
Serve hot, garnished with chopped fresh cilantro. Pair with naan or crusty bread for a complete meal.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 13.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1276 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
