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!
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
- 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.
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:
- Vegan Thai Green Curry Sweet Potato Soup
- Easy Vegan Quick Curry
- Sweet Potato, Chickpea and Spinach Coconut Curry
Vegan Cauliflower Curry Soup
- 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 (454g or 16oz)
- 1 teaspoon salt
- 1 cup (100g) frozen chopped spinach (SEE NOTE)
- toasted slivered almonds & lemon juice for serving (optional)
- 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.
- Have all your veggies chopped and ingredients ready to go. The first few steps are quick.
- 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.
- Add the curry powder and garam masala (if using) and cook about 30 seconds, stirring constantly, until fragrant and they absorb the moisture.
- Add the tomato paste, 2 cups (480g) water, coconut milk and salt and stir well until all the paste is evenly dissolved.
- Stir in the cauliflower.
- Bring to a high 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, stirring until wilted.
- 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.
Nutrition per serving: 157 calories, 5.4g fat, 6.1g protein, 27.5g carbs, 7.1g fiber, 8.7g sugar, 876mg sodium
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!