Spiced Indian Cauliflower Soup

Warm your soul with this velvety Spiced Indian Cauliflower Soup, a vibrant, plant-based creation loaded with fragrant spices and creamy coconut milk. This healthy and gluten-free recipe combines tender cauliflower, aromatic garlic and ginger, and a medley of bold Indian spices like cumin, turmeric, and garam masala. Blended to a smooth consistency, this soup is finished with a swirl of coconut milk for richness and a touch of lime juice for zesty brightness. Topped with fresh cilantro and served with warm naan or crusty bread, it’s a comforting, easy-to-make option for weeknight dinners or meal prep. Ready in just 40 minutes, this nourishing soup brings cozy flavors and comforting warmth to your table!

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium head cauliflower
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 inch, minced ginger
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon garam masala
• 0.25 teaspoon chili powder
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped (for garnish) fresh cilantro
• 1 tablespoon (optional, for brightness) fresh lime juice

Directions

Step 1

Remove the leaves and stem from the cauliflower, and chop it into bite-sized florets. Set aside.

Step 2

Heat the olive oil in a large pot over medium heat.

Step 3

Add the diced onion and sauté for 3–4 minutes until it becomes translucent.

Step 4

Add the minced garlic and ginger, and cook for an additional minute until aromatic.

Step 5

Stir in the ground cumin, coriander, turmeric, garam masala, and chili powder. Toast the spices for 30 seconds to release their flavors.

Step 6

Add the cauliflower florets to the pot and toss to coat them evenly in the spice mixture.

Step 7

Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 15–20 minutes until the cauliflower is tender.

Step 8

Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer the mixture in batches to a countertop blender and blend until smooth. Return the soup to the pot if needed.

Step 9

Stir in the coconut milk, salt, and black pepper. Simmer for another 5 minutes to heat through.

Step 10

Taste and adjust seasoning as needed. If desired, add a splash of fresh lime juice for brightness.

Step 11

Serve the soup hot, garnished with chopped fresh cilantro. Pair with warm naan or crusty bread for a hearty meal.

Nutrition Facts

Serving size	(1832.8g)

Amount per serving	% Daily Value*
Calories	677.2

Total Fat 11.2g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 5348.0mg	0%
Total Carbohydrate 127.9g	0%
Dietary Fiber 25.1g	0%
Total Sugars 47.3g
Protein 29.6g	0%

Vitamin D 0IU	0%
Calcium 343.7mg	0%
Iron 10.8mg	0%
Potassium 3792.0mg	0%

*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.

Source of Calories

Fat: 13.8%

Protein: 16.2%

Carbs: 70.0%