Cauliflower Soup Recipe

A simple and satisfying vegan dish with a subtle sweetness.


1 leek (white and light green part only), halved lengthwise and sliced 1/2 inch thick
1 small onion, chopped
1 clove garlic, smashed
1 tbsp sea salt
1 tbsp coconut oil or butter
1 head cauliflower, cut in large pieces
1 small Yukon Gold potato, peeled and diced (about 1/2 cup)
4 cup hot water
Juice of 1/2 lemon
1/2 cup coconut milk
Fresh parsley leaves, for garnish
Freshly ground pepper


Step 1: In a large pot, combine leek, onion, garlic, salt and coconut oil. Cook over medium heat, stirring often, until leeks and onions are soft and translucent but not browned.

Step 2: Stir in cauliflower and potato, then stir in water. Bring to a boil, reduce heat and simmer until cauliflower and potatoes are fork-tender, about 15 minutes.

Step 3: Remove from heat and blend with an immersion blender until very smooth. Stir in lemon juice and coconut milk.

Step 4: Just before serving, reheat gently. Do not allow to boil. Serve garnished with parsley leaves and pepper.

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From Coconut Every Day: Cooking with Nature’s Miracle Superfood by Sasha Seymour. Copyright © Sasha Seymour, 2014. Reprinted by permission of Penguin Canada Books Inc. Photography credit: Kathleen Finlay.