Easy Indian Cauliflower Soup (Coconut Milk & Indian Spices)

5 from 2 votes

This Indian cauliflower soup recipe is wonderfully creamy and indulgent and guess what? It doesn't even need any heavy cream! This Indian spiced creamy soup is an easy, ideal meal to cozy up with.

Indian spiced cauliflower soup in a bowl with a piece of toast to the side.

So, let’s talk about something warm and comforting—Indian cauliflower soup!  Picture this: a steaming bowl of creamy goodness, rich with the flavors of cauliflower and spices. It’s like a hug in a bowl.

This quick soup recipe is a winner. I tested it with and without roasted cauliflower.  Honestly, you can save half an hour without the roasting and still get great flavor. 

I’ve been making this soup in my kitchen for ages, and today, I’m excited to share it with you. It’s pretty straightforward. Just gather some wholesome ingredients, and you’re good to go.

I use authentic Indian spices, so there is no curry powder here in real Indian cooking – sorry! Perfect spice level for your taste buds.

Tips
  • Layer flavor
  • Blend: The creamy texture comes from cauliflower and coconut milk blended perfectly. Take the time to get the smooth consistency here.
  • Garnish

If you’d like more delicious soups with simple ingredients, try Indian Style Tomato Soup, Hakka Noodle Soup, or  Indian Spinach Soup.

Ingredients

Below are key ingredient notes to make vegan cauliflower curry soup. A complete list is in the recipe card at the end of the post.

Ingredients for Indian spiced cauliflower soup in small plates and bowls.
  1. Cauliflower Florets: The main ingredient, cauliflower, provides the base and substance for the soup that gives it a silky texture.
    I used fresh cauliflower.  Frozen could work here as well.
  2. Ginger and Garlic: Fresh ginger and garlic add depth and flavor to the soup.
  3. Onions: Onions serve as a foundational element, providing sweetness and complexity to the soup’s flavor.
  4. Salt and Black Pepper: These seasonings are fundamental for enhancing the taste and balancing the flavors of the soup.
  5. Turmeric: A key spice in Indian cuisine, turmeric imparts a vibrant color and adds earthy notes.
  6. Olive Oil: Used for sautéing the ingredients and adding richness to the soup.
  7. Cumin Seeds: Cumin seeds offer a warm and nutty flavor, enhancing the overall aroma and taste of the soup.
  8. Cumin Coriander Powder: This spice blend further intensifies the flavor profile, combining the earthiness of cumin with the citrusy notes of coriander.
  9. Coconut Milk: Coconut milk adds creaminess and richness to the soup. It also gives a subtle sweetness.
    You can also use coconut cream for a thicker texture or as a bit of garnish before serving.
  10. Vegetable Stock: Veggie broth serves as the liquid base of the soup, providing a depth of flavor and helping bind all the ingredients together.

Making Indian Cauliflower Soup

Heat oil in a pan on medium-high heat. Add cumin seeds and let sizzle for about 30 seconds. You can infuse a bit of the flavor from the cumin into the oil here.

Next, add red onions.  Let it saute for 3-4 minutes. Mix intermittently, keeping an eye on it to prevent ingredients from burning. Then add ginger and garlic cloves to the pan.

Cumin seeds in oil for a tadka.
Add oil to pan on medium-high heat. Once hot, add cumin seeds and let sizzle 30 seconds.
Red onions, ginger paste, and garlic cloves added to pan.
Next, add red onions, ginger, and garlic cloves to the pan. Let it saute for 3 minutes. Mix intermittently.

Add cauliflower florets to the pan.

Add salt, black pepper, turmeric powder, and cumin-coriander powder to the pan.

Cauliflower florets added to pan.
Add cauliflower florets to the pan.
Spices added to cauliflower florets.
Add spices to the pan.

Add vegetable stock and coconut milk to the pan. 

Next, simmer. Reduce the heat to low and let simmer for 10-12 minutes or until cauliflower florets are cooked or fork-tender. 

Coconut milk added to cauliflower florets.
Add vegetable stock and coconut milk to the pan. Let simmer about 10-12 minutes or until cauliflower florets are fork tender and cooked.

Use an immersion blender (hand blender) to blend or transfer to a food processor or regular blender to combine the mixture into soup.  Taste and adjust for your salt preference.   

Optionally, top with coconut milk and red chili flakes before serving warm.

Creamy curried Indian cauliflower soup in a pot.
Use an immersion blend to blend or transfer to a blender to blend the mixture into soup.

Tip: you can optionally roast cauliflower

I usually like to use the quick option and skip the roasting, but if you have some time, you can get more flavor by first roasting the cauliflower and then following the steps above.

Roasting Cauliflower (Optional)

  1. Preheat your oven to 425°F (220°C).
  2. Cut the cauliflower into florets and place them on a  large baking sheet
  3. Drizzle the cauliflower florets with olive oil and season with salt and pepper.
  4. Toss the cauliflower until evenly coated with the oil and seasonings.
  5. Spread the cauliflower out in a single layer on the baking sheet.
  6. Roast in the oven for 25-30 minutes or until the cauliflower is tender and golden brown, stirring halfway through.
  7. Remove from the oven and let cool slightly before using in your cauliflower soup recipe.
Bowl of curried Indian cauliflower soup with a sprinkle of heavy cream and red chili flakes as a garnish.
Top with coconut milk and red chili flakes.

Garnishing

There are so many options for garnishing or finishing the soup before serving.  Here are a few ideas to explore:

  1. Garam masala
  2. Fresh cilantro
  3. Red pepper flakes (my fave)
  4. Crunchy cashews
  5. A squeeze of lemon juice
  6. Croutons, of course!

What to serve with it

This is great to have at lunch or as a starter for a dinner party.  Here are some pairing ideas.

  1. Chili Cheese Toast: Indian-style chili cheese toast with buttery toast, cheese, spices, and vegetables is a great option.
  2. Grilled Cheese: Classic or something new like Jalapeno Pesto Grilled Cheese or Inside Out Grilled Cheese would go great with this soup.
  3. Breadsticks: Bake these Pizza Hut-style breadsticks!
  4. Salad: Try this Indian cucumber salad.

Storing & Reheating

Have some extra soup hanging around? No worries!

Fridge: Pop it into an airtight container and store it in the fridge—it’ll keep well for about four days. It might get a bit thicker as it sits, so add a splash of water when you warm it up later, whether in the microwave or on the stove.

Freezer: And hey, if you want to save some for later, cauliflower soup freezes like a dream!

 Let it cool down to room temperature first. Then, pour it into jars or containers, leaving some space at the top for expansion. Stick it in the freezer, and it’ll stay delicious for up to 3 months!

When you’re ready to enjoy your frozen soup, simply let it thaw in the fridge overnight. Then, heat it and savor every spoonful!

Indian spiced cauliflower soup in a bowl with a piece of toast to the side.

Easy Indian Cauliflower Soup (Coconut Milk & Indian Spices)

Shilpa Joshi
This Indian cauliflower soup recipe is wonderfully creamy and indulgent and guess what? It doesn't even need any heavy cream! This Indian spiced creamy soup is an easy, ideal meal to cozy up with.
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup
Cuisine Indian, indian fusion
Servings 4 servings
Calories 183 kcal

Equipment

  • 1 Pot
  • 1 blender or immersion blender

Ingredients
  

  • 1 medium head of cauliflower florets cut and wasted, 770g about 7 cups
  • 1 tbsp crushed ginger 12g
  • 3-4 garlic cloves large, 17g
  • ½ cup onions chopped, 55g or small onion
  • 2 tsp salt
  • ¾ tsp black pepper
  • ¼ tsp turmeric
  • tbsp olive oil
  • ½ tsp cumin seeds
  • tsp cumin coriander powder
  • 1 cup coconut milk
  • 4 cups vegetable stock

Instructions
 

  • Heat oil in a pan on medium-high heat. Add cumin seeds and let sizzle about 30 seconds. You want to infuse a bit of the flavor from the cumin into the oil here.
  • Next, add red onions, ginger, and garlic cloves to the pan. Let it saute for 3-4 minutes. Mix intermittently, keeping an eye to prevent ingredients from burning.
  • Add cauliflower florets to the pan.
  • Add salt, black pepper, turmeric powder, and cumin coriander powder to the pan.
  • Add vegetable stock and coconut milk to the pan. Let simmer about 10-12 minutes or until cauliflower florets are fork tender and cooked.
  • Use an immersion blend to blend or transfer to a blender to blend the mixture into soup. Taste and adjust for your salt preference.
  • Optionally, top with coconut milk and red chili flakes before serving warm.

Nutrition

Calories: 183kcalCarbohydrates: 8gProtein: 2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 2112mgPotassium: 175mgFiber: 1gSugar: 3gVitamin A: 506IUVitamin C: 3mgCalcium: 24mgIron: 2mg
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Comment & Rate this Recipe

I love hearing from you! Submit your question or recipe review here.

If you loved this recipe, please consider leaving a star rating when you comment. Your ratings help others discover these dishes online, and they mean a lot to me! Thanks for your support! 🌟

Sincerely,
Shilpa

Your email address will not be published. Required fields are marked *

Recipe Rating