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Vegan Cauliflower Soup with Coconut Milk, Turmeric, and Zucchini

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This vegan cauliflower soup with coconut milk, turmeric, and zucchini is a creamy, flavorful, and nutritious dish. Packed with spices and vegetables, it offers a warm, comforting meal that’s both vegan and gluten-free.

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)

Instructions

  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.

Notes

For extra nutrition, stir in a handful of leafy greens like spinach or kale during the last few minutes of cooking.

To make the soup spicier, increase the red pepper flakes or Aleppo pepper, or add a fresh chili pepper along with the onion and ginger.

For a nutty twist, add almond or peanut butter while blending the soup.

If you prefer a richer flavor, roast the zucchini and cauliflower in the oven before adding them to the pot.

Nutrition

Find it online: https://familydinnercooking.com/vegan-cauliflower-soup-with-coconut-milk-turmeric-and-zucchini/