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Creamy Thai Coconut Cauliflower Soup

A delightful and comforting bowl of Creamy Thai Coconut Cauliflower Soup, packed with flavor and perfect for busy nights.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Thai, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Aromatics
  • 1 head head of cauliflower, chopped into florets
  • 1 tablespoon coconut oil (or olive oil if you need a substitution)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated (for a zesty kick)
Main Ingredients
  • 1 can coconut milk (14 oz, full-fat for creaminess)
  • 4 cups vegetable broth
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon lime juice (freshly squeezed for extra zing)
  • 1 teaspoon turmeric (for color and health benefits)
  • Salt and pepper to taste
Garnish
  • to taste Fresh cilantro or green onions for garnish

Method
 

Preparation
  1. Heat the coconut oil in a large pot over medium heat.
  2. Add the diced onion and sauté until it turns translucent (about 5 minutes).
  3. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Cooking
  1. Add the cauliflower florets, stirring well to coat them.
  2. Let them cook for about 3 minutes.
  3. Pour in the vegetable broth, coconut milk, soy sauce, and turmeric.
  4. Bring to a gentle boil, then reduce heat and let it simmer uncovered for 15-20 minutes, until the cauliflower is tender.
  5. Blend the soup until completely smooth and creamy using an immersion blender.
  6. Stir in the lime juice and season with salt and pepper to taste.
  7. Ladle into bowls and garnish with fresh cilantro or green onions.

Notes

Pre-chop ingredients to save time on busy evenings. If the soup appears lumpy post-blending, it's all part of the charm! Consider adding diced potatoes for a heartier texture.