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one bowl of Cauliflower Soup with Coconut, Turmeric, and Lime recipe

Cauliflower Soup with Coconut, Turmeric, and Lime


This Cauliflower Soup with Coconut, Turmeric, and Lime is quick and easy to make and is full of flavor! This is naturally gluten-free. You can make it vegan by using oil in place of the butter or ghee and using vegetable stock.


  • 2 tablespoons butter or ghee
  • 2 leeks, white and light green part only, chopped
  • 1/3 cup finely chopped cilantro stems and leaves
  • 1 1/2 pounds cauliflower, broken into small florets
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons curry powder
  • sea salt
  • 1 (15 ounce) can coconut milk, plus enough stock to total 4 cups
  • Juice of 1 large lime
  • Chopped cilantro to finish


  1. Melt the butter or ghee in a medium stock pot over medium-low heat.
  2. Add the leeks, cilantro, and cauliflower and sauté for 5 minutes.
  3. Add the turmeric, curry powder, and 1 1/2 teaspoons salt.
  4. Pour in the coconut milk and stock, raise the heat to high and bring to a boil.
  5. Reduce the heat to a simmer, cover the pot partially, and cook for 20-25 minutes, until the cauliflower is tender.
  6. Scoop a few cups of the soup out of the pot and put it in a food processor or blender. Blend until smooth and then return it to the pot.
  7. Reheat gently and add the lime juice. Taste for salt and adjust accordingly.
  8. Top each bowl with the extra chopped cilantro. Enjoy!


Recipe adapted from Vegetable Literacy 

To make this vegan, use oil in place of butter and vegetable stock.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes


  • Serving Size: 1/4 of recipe
  • Sugar: 5
  • Fat: 30
  • Carbohydrates: 19
  • Fiber: 6
  • Protein: 10