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!

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.

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.

MORE VEGAN CURRY RECIPES

• Vegan Thai Green Curry Sweet Potato Soup
• Easy Vegan Quick Curry
• Sweet Potato, Chickpea and Spinach Coconut Curry

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Vegan Cauliflower Curry Soup

Brandi Doming

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!

4.95 from 20 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Soup

Cuisine Indian

Yields 3 servings (about 6 cups total)

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 homemade blend)
• 1/2 teaspoon garam masala (optional)
• 1/4 cup (60g) tomato paste
• 2 cups (480g) water
• 1 1/4 cups (250g) canned "lite" coconut milk, shaken well (SEE NOTES BELOW FOR SUB)
• 1 teaspoon salt
• 1 tablespoon (20g) pure maple syrup
• 1 pound bag frozen cauliflower florets (454g or 16oz)
• 3 huge handfuls (100g) fresh spinach
• toasted slivered almonds & lemon juice for serving (optional)
• I use this food scale.

Instructions

 

• 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 tiny bits of water as needed to prevent burning.
• 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 and stir for 30 seconds.
• Add the 2 cups (480g) water, coconut milk and salt and stir well until all the paste is evenly dissolved. Loosen any hard bits at the bottom of the pan.
• Stir in the cauliflower and syrup.
• Bring to a high boil, cover and reduce the heat to medium-low 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 marry really well overnight.

Notes

COCONUT MILK: I use and recommend the Thai Kitchen or the Sprouts lite coconut milk brands, as they are always creamy and NOT watery like other brands. If you are allergic or don't want to use coconut, I'd strongly recommend another rich, creamy milk. The Elmhurst brand almond milk is really creamy because it's just almonds and water or you can try a quality oat milk.

Nutrition

Serving: 2cupsCalories: 157kcalCarbohydrates: 27.5gProtein: 6.1gFat: 5.4gSodium: 876mgFiber: 7.1gSugar: 8.7g

Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!

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