Vegan Cauliflower Curry Soup

Vegan Cauliflower Curry Soup

This easy Vegan Cauliflower Curry Soup is so full of flavor, spices, hearty texture and is oil-free and comforting. This is the perfect soup to warm you up all season!

vegan cauliflower curry soup with spoon in bowl

This Vegan Cauliflower Curry Soup is the best soup, as it is super filling, yet light and wonderfully healthy. It's not super heavy or rich like my curry soups that use a lot of coconut milk. I absolutely love those, but this one is lighter, with less milk, yet enough to still give it a creamy texture.

Y'all know I whip out some awesome recipes when I'm feeling lazy or winging a meal on the fly. Like, this Lazy Red Lentil Curry Soup. I winged that one evening for dinner and it's become one of my most popular soups of all time.

HOW TO MAKE VEGAN CAULIFLOWER SOUP

You'll need just 8 easy ingredients for this vegan cauliflower curry soup (+salt and water):

  • cauliflower florets
  • spinach
  • curry powder
  • tomato paste
  • coconut milk
  • fresh ginger
  • fresh garlic
  • red onion
  • garam masala (optional, but recommended)

First, you will cook the onion, ginger and garlic in some water until tender, about 5-8 minutes.

Add the curry powder and garam masala and cook about 30 seconds until fragrant and they absorb the moisture.

Add the tomato paste, water and coconut milk and then the cauliflower. Bring to a boil, cover and reduce the heat to medium and simmer for 10-15 minutes until the cauliflower is tender.

Add the spinach and cook another 3-5 minutes and let the soup sit for about 10 minutes. The soup is piping hot, so letting it sit this time allows it to cool a bit and also thickens up. Then this vegan cauliflower soup is perfect for serving.

vegan cauliflower curry soup in white bowl

This vegan cauliflower soup is oil-free, richly spiced and has a fabulous texture thanks to big chunks of tender cauliflower throughout and some wonderful spinach for extra nutrition. It has a nice spicy kick to it too, but is balanced out by the tomato paste which gives it a bit of acidity and mild sweetness.

I love that this Vegan Cauliflower Curry Soup is comfort in a bowl! For this recipe, I used my homemade Homemade Curry Spice Blend. It is fantastic, but you can totally use store-bought too, that is fine.

Other Vegan Curry Recipes to try:

Yields 3 servings (about 6 cups total)

2 cups per serving

408

Vegan Cauliflower Curry Soup

This easy Vegan Cauliflower Curry Soup is so full of flavor, spices, hearty texture and is oil-free and comforting. This is the perfect soup to warm you up all season!

20 minPrep Time

30 minCook Time

50 minTotal Time

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4.9 based on 8 review(s)

Ingredients

  • 1 packed cup (160g) finely diced red onion
  • 1 1/2 inch knob peeled and minced fresh ginger (12g) (this adds lots of flavor, so don't be shy)
  • 5 large cloves garlic, minced (15g)
  • 1 tablespoon yellow curry powder (I used my DIY curry powder , but store-bought is fine)
  • 1/2 teaspoon garam masala (optional)
  • 2 cups (480g) water
  • 1 1/4 cups (250g) canned "lite" coconut milk, shaken well (I use and recommend the Thai Kitchen brand, always creamy and NOT watery like other brands and do not recommend other milks, they are not creamy enough)
  • 1/4 cup (60g) tomato paste
  • 1 pound bag frozen cauliflower florets (or 454g or 16oz)
  • 1 teaspoon salt
  • 1 cup (100g) frozen chopped spinach (SEE NOTE)
  • toasted slivered almonds (for serving, optional)
  • Note: As noted, I used frozen chopped spinach, which in that case it is a LOT of spinach that is frozen to fill up a cup. If you use fresh, you will need much more. I find frozen easier.

Instructions

  1. Have all your veggies chopped and ingredients ready to go. The first few steps are quick.
  2. Add the onion and ginger to a medium pot with 1/4 cup (60g) water over medium heat. Bring to a simmer and cook 5-8 minutes until tender, stirring often. Add the garlic and cook another couple of minutes.
  3. Add the curry powder and garam masala (if using) and cook about 30 seconds, stirring constantly, until fragrant and they absorb the moisture.
  4. Add the tomato paste, 2 cups (480g) water, coconut milk and salt and stir well until all the paste is evenly dissolved.
  5. Stir in the cauliflower.
  6. Bring to a high boil, cover and reduce the heat to medium and simmer for 10-15 minutes until the cauliflower is tender.
  7. Add the spinach and cook another 3-5 minutes, stirring until wilted.
  8. Now let the soup sit for about 10 minutes. The soup is piping hot, so letting it sit this time allows it to cool a bit and also it will thickens up more as it sits to the perfect consistency. Taste and add any salt if needed or a squeeze of lemon, if desired. Garnish with toasted almonds, if desired. This soup is of course delicious immediately, but is even more amazing the next day as the flavors merry really well overnight.

Notes

Nutrition per serving: 157 calories, 5.4g fat, 6.1g protein, 27.5g carbs, 7.1g fiber, 8.7g sugar, 876mg sodium

7.8.1.2
2005

By the way, thank you to everybody making those Vegan Snickerdoodles and sharing them all over social media. There are so many rave 5 star reviews on those and many claiming the "best cookies I've ever had", so go check them out!

18 Comments

  1. This looks beautiful girl! I love how easy it sounds and how healthy. I am baby steps on the curry, you know me. Hahaha!!
    • brandi.doming@yahoo.com
      Thank you so much girl! Haha!
  2. Is there a way to add a bit more protein to this without taking away from dish? Maybe chickpeas?
    • brandi.doming@yahoo.com
      Sure you can add Chickpeas about 5 minutes or so before the end of cooking. It already does have about 7 g of protein per serving, but I wouldn’t add more than about a cup since the soup does get nice and thick as it is. Enjoy!
    • I like to sprinkle roasted pumpkin seeds or cashews on top of curry soups ☺️
  3. This recipe is SO easy and SO delicious! Perfect seasoning and wonderful complexity of textures and flavors! Thank you, Brandi!
    • brandi.doming@yahoo.com
      Thank you so much Michele for leaving the wonderful feedback, so glad you enjoyed it!
  4. I am such a huge fan of your recipes ! This one however to be honest came out very watery. I might use full fat coconut milk next time. Could have been from the frozen produce, not sure.
    • brandi.doming@yahoo.com
      Hi Jessica, It shouldn't be watery at all! Honestly, I cannot stand watery soups. It should look just like the photos. I've seen many remakes on IG and they all look nice and hearty just like mine. As you can see in my pics, it's not watery at all and I photographed it right after making it. I also used frozen veggies, as noted, so that isn't it. What brand of milk did you use and are you sure you added a whole pound of cauliflower and the right amount of spinach? There are many different brands of coconut milk and some of them are VERY watery and not creamy at all. You also have to make sure to shake the can really well so you aren't pouring in mostly water from the can. Did you also let it sit the 10 minutes? This is where it really thickens up, too. Mine thickens up perfectly. I mean, it's a soup, so it's not supposed to be super thick like a stew, but definitely not watery. The liquid should be nicely filled with all of the veggies. Sounds like it didn't cook long enough to thicken or maybe too much water was added or it was the brand of milk? Hoping this helps some!
  5. Most delicious. I added a diced Yukon because it was starting to sprout and a drained can of garbanzo beans just because but it didn't need either. The flavors were really good. My whole family devoured it. Thanks!
    • brandi.doming@yahoo.com
      I'm so glad you loved it Elyse! The fact your whole family devoured it is awesome!
  6. I’m fairly new to vegan cooking, so being able to use frozen veggies to cut down on prep time was a nice surprise. This was SO much easier to make than the recipes in other high profile vegan cookbooks I’ve tried. My spouse is an omnivore, but open-minded, and he loved the taste of this broth. Five stars!
    • brandi.doming@yahoo.com
      Oh yay, that's a huge compliment that your hubby loved it too! Thank you so much for taking the time to leave a review!
  7. Wow, this is sooo delicious❣️ My eldest and my husband went crazy for it. It is definitely going in my keep file. I made a double batch in my Instantpot, and used fresh veggies. It turned out perfectly! Thank you very much. Yum! This may just be my Christmas dish! This is also an excellent recipe for me personally because I do not consume any sugar/sweetener or any type of flour. It is full of protein and I feel really good after having a bowl. My eldest (11) even requested it for breakfast. I may use this at my next potluck invite!
    • brandi.doming@yahoo.com
      So so happy to hear this Dawn, what a wonderful review!!
  8. While visiting my brother in Palm Springs each March, we visit a local Indian restaurant three or four times a week. When I return home to Wisconsin, I continually try unsuccessfully to re-create those delicious Indian dishes. I was absolutely amazed when I made your cauliflower curry soup recipe! I felt I was transported back to our favorite Indian restaurant in Palm Springs! Thank you again, Brandi, for creating and sharing this delicious recipe!!
    • brandi.doming@yahoo.com
      Thank you so much Donna for taking the time to leave the review and email me today! I'm so very happy you loved this soup so much!!
  9. This was so good! Easy to make. Good depth of flavors. Loved that it wasn't just cauliflower, but also spinach. And---it was a learning experience---taught me not to be a snob about frozen veggies. I've always insisted that I had to use fresh for everything, but for a soup like this it was so convenient and no waste, so it opened my mind a little. And I've been meaning to tell you---we made your espresso no bake chocolate fudge cake for New Yera's Eve. It was truly amazing. I've not had a dessert like that for years, ever since I became WFPB/vegan. It is truly sensational.

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