The Best Cauliflower Soup I’ve EVER Made

Cauliflower Soup

It may not look like much but this was seriously the most amazing soup I’ve made in a looooooooong time! Cauliflower is always cheap in the fall and since I’m cheap…you can see the attraction. The problem is, I’m not a fan of raw cauliflower unless it’s dripping with dip, which isn’t the most ideal way of eating veggies. Even a good dose of hummus can’t save cauliflower in my books. It stacks up there with tomatoes and grapefruit as foods I want to like, but really don’t. I’ve tried cauliflower soups in the past but they’re usually combined with potatoes and suffer from a severe lack a lot of flavor unless there’s a ton of butter and cream added. Not really the direction I wanted to go.

Hubby happens to like cauliflower (or so he said when he threw a big head of it in the grocery cart a couple of weeks ago. Apparently that translated to he likes to look at cauliflower because at the end of the week, the head was untouched in the fridge. Not wanting to waste it, I started scouring for a way to use it up. Cauliflower soup immediately came to mind but I wasn’t into a lot of the recipes that I was finding. I wanted something with flavor that was both thick and creamy without being loaded up with butter, salt and heavy creams (1-2 cups of cream???? Really?!?). A few different recipes added in carrots and sauteed using coconut oil instead of olive oil.

That got my wheels spinning.

White Gold!
White Gold!

After some thought, I decided to use a similar base that I use for my butternut squash soup and see if I could makes something of this cauliflower that was now taunting me and daring me to make something edible.

Recognizing that the cauliflower was officially declaring war on my ego, I set to work. What I ended up with on the first go was delicious! A bit more experimenting and I think I’ve officially knocked this one out of the park!

A little indulgence never hurt anyone...right???
A little indulgence never hurt anyone…right???

At first, I thought the key ingredient would be the coconut milk but on my next attempt, I added ginger and shazaam!! Instant hit! Finally!! a cauliflower soup I can enjoy. I actually served the pre-ginger version to guests at a recent potluck we hosted and reviews were very good. I guess if you’re not into ginger, you can omit. I think the next time I make it, I’ll add in some lemon grass to see how it bumps the flavor.


Coconut Ginger Cauliflower Soup

Coconut Ginger Cauliflower Soup


  • 1 head cauliflower, roughly chopped and washed
  • 1 medium yellow onion, chopped (or 1.5 small onions)
  • 2 large carrots, peeled and chopped
  • 2-3 gloves garlic, peeled and chopped into 2-3 pieces
  • 1 inch piece of ginger, peeled and chopped into 2-3 pieces
  • 3 cups vegetable broth
  • 1/2 cup unsweetened, full fat coconut milk (use low fat if preferred)
  • salt & pepper to taste


  • In a large pot, over medium-high heat, melt the coconut oil.
  • Once melted, add carrots, onion, garlic and ginger. cook for 5 minutes, stirring occasionally to ensure nothing is sticking to the bottom.
  • Add cauliflower and cook an additional 5 minutes (don't worry if it starts to brown, this is a good thing!)
  • Add broth and bring to a boil.
  • Once boiling, reduce heat to low, cover and simmer for 45 minutes or until veggies are fork tender.
  • Add coconut milk, season with salt & pepper and stir to combine.
  • Puree soup to desired consistency. Soup will be thick and creamy. If you want to thin it out, stir in up to another cup of liquid (broth or water) until desired consistency is reached.
  • Serve, devour and enjoy!

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Stephanie is a Canadian Mom of 3, Runner, Certified Functional Strength Coach (CFSC), Christ-follower and all around reeker of awesomeness. When she's not chasing after her kids, you can find her dreaming big dreams and bringing them to life.

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