Vegan Cauliflower Soup with Coconut Milk, Turmeric, and Zucchini

Why You’ll Love This Recipe

This soup combines the rich, creamy texture of coconut milk with the subtle heat of turmeric and curry powder, creating a perfect balance of flavors. The cauliflower adds a smooth, velvety base while the zucchini gives the soup a fresh, light taste. The ginger offers a warming kick, and the optional Aleppo pepper or red pepper flakes adds just the right amount of heat for those who like a little spice. It’s a filling yet healthy soup, and the addition of vegetable broth ensures a savory depth to the flavor. Best of all, it’s vegan and can easily be made gluten-free for a delicious, dairy-free, and plant-based meal.

Ingredients

• 1 tablespoon olive oil
• 1 large sweet onion, diced
• 2 lbs zucchini, chopped into large pieces
• 2 lbs frozen cauliflower, thawed
• 1-inch piece of fresh ginger, peeled, minced or grated
• 1 teaspoon turmeric
• ½ teaspoon curry powder
• 2 teaspoons salt
• ⅛ teaspoon black pepper (or to taste)
• 4 cups vegetable broth, plus one cup of water
• ¾ cup canned full-fat coconut milk
• Aleppo pepper or red pepper flakes to taste (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the onion and ginger:
   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until the onion is soft and translucent. Add the minced ginger and cook for another 1-2 minutes, stirring frequently, until fragrant.
2. Add the vegetables and spices:
   Stir in the chopped zucchini and thawed cauliflower. Add the turmeric, curry powder, salt, and black pepper, and toss everything together to evenly coat the vegetables in the spices. Let it cook for another 3-4 minutes, stirring occasionally.
3. Add the liquids:
   Pour in the vegetable broth and water, bringing everything to a simmer. Allow the soup to cook for about 15-20 minutes, or until the zucchini and cauliflower are tender.
4. Blend the soup:
   Once the vegetables are soft, use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender. Be careful when blending hot liquids, and allow it to cool slightly before blending.
5. Add coconut milk:
   After blending, stir in the canned full-fat coconut milk and mix until fully combined. Adjust the seasoning with more salt or pepper if needed. For a spicier soup, add Aleppo pepper or red pepper flakes to taste.
6. Serve:
   Ladle the soup into bowls and serve immediately. Garnish with additional red pepper flakes or a drizzle of coconut milk if desired.

Servings and Timing

• Servings: This recipe serves about 6 people.
• Prep Time: 10 minutes.
• Cook Time: 30 minutes.
• Total Time: 40 minutes.

Variations

• Add greens: For extra nutrition, you can stir in a handful of spinach, kale, or other leafy greens during the last few minutes of cooking.
• Spicy version: Increase the amount of Aleppo pepper or red pepper flakes to make the soup spicier. You can also add a diced jalapeño pepper along with the onion and ginger for an extra kick.
• Roasted vegetables: For a richer flavor, roast the zucchini and cauliflower in the oven with olive oil and spices before adding them to the pot.
• Nut butter option: Add a spoonful of almond or peanut butter while blending for a creamy, nutty twist.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup freezes well for up to 2 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating.
• Reheating: Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave for 2-3 minutes or until warmed through.

FAQs

Can I use fresh cauliflower instead of frozen?

Yes, fresh cauliflower works just as well. Simply chop it into florets and cook as directed.

Can I make this soup in advance?

Absolutely! This soup actually tastes even better the next day, once the flavors have had time to meld. Store it in the fridge for up to 4 days, and reheat before serving.

Can I make this soup spicier?

Yes, you can easily add more spice to this soup by increasing the red pepper flakes or Aleppo pepper, or by adding fresh chili peppers during the cooking process.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free, as it contains no wheat or gluten-based ingredients.

Can I make this soup oil-free?

Yes, you can omit the olive oil and sauté the onions and ginger in a little vegetable broth or water for an oil-free version.

How can I make this soup creamier?

If you prefer an even creamier soup, you can add more coconut milk or a little cashew cream to the soup.

Can I use another type of milk?

Yes, you can use other plant-based milks like almond milk or oat milk, but keep in mind that the coconut milk gives this soup its signature creamy texture and flavor.

How do I know when the vegetables are done?

The zucchini and cauliflower should be soft and tender when pierced with a fork. If they are still firm, continue to simmer the soup for a few more minutes.

Can I add other vegetables to this soup?

Yes, you can easily add other vegetables like carrots, sweet potatoes, or parsnips to this soup. Just chop them into similar-sized pieces and add them along with the zucchini and cauliflower.

Is this soup suitable for meal prep?

Yes, this soup stores well for a few days in the fridge or can be frozen for later use, making it perfect for meal prep.

Conclusion

Vegan cauliflower soup with coconut milk, turmeric, and zucchini is a warming, nutritious, and comforting dish that’s full of flavor and easy to make. With its creamy texture, aromatic spices, and wholesome ingredients, this soup is perfect for a light lunch or dinner. Whether you’re craving something light or want to enjoy a hearty, plant-based meal, this soup is a great option that’s satisfying and healthy. Simple to prepare, full of flavor, and incredibly nourishing, this recipe will quickly become a favorite in your kitchen.

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