Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Cauliflower, Coconut & Lime Soup

Cauliflower, Coconut & Lime Soup | coconutandberries.com

Do you ever find yourself overwhelmed when you look into the fridge? I mostly cook for myself and, though I do eat a lot of vegetables, sometimes I overestimate how much I can get through all on my own and end up with an overflowing crisper drawer.

I suppose I should be grateful that my impulse buys are typically vegetables rather than expensive shoes…but I’m still faced with two problems: a lack of time (before they go bad) and a lack of tummy space (it’s just impossible for me to eat them all without having to stuff myself silly).

Soup is the answer in these situations. It’s easy to pack a lot of bulky vegetables into- so good for using up excess as well as being loaded with nourishment! It also has the added bonus of being quick and simple to make.

Cauliflower, Coconut & Lime Soup | coconutandberries.com

I’m sure you’ve noticed that cauliflower has made a huge comeback recently and is no longer looked over in favour of its more colourful cousin (though broccoli will always be my favourite).

I’ve definitely discovered its versatility and now use it in so many ways: roasting it until crisp in my Middle-Eastern Lentils with Roasted Cauliflower & Sweet Potato, turning it into “rice” for my Cauliflower Fried Rice and Leek, White Bean & Sun-dried Tomato Risotto, grilling it to get that lovely deep char in this Pesto Cauliflower & Potato Salad and using it in curries like my Tempeh & Cauliflower Pasanda where it soaks up the rich flavours wonderfully.

Cauliflower, Coconut & Lime Soup | coconutandberries.com

This simple Cauliflower, Coconut & Lime Soup is a new favourite. It has very few ingredients, including a little coconut milk for extra richness and plenty of lime to brighten it all up.  Blending it in a high-powered blender makes it unbelievably velvety too. 

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Cauliflower, Coconut & Lime Soup

Yield: 2-4 Servings (depending on sides)

Cauliflower, Coconut & Lime Soup

Ingredients

  • 1/2 Tbsp Coconut Oil
  • 1 Medium Onion, finely chopped
  • 1 tsp Ground coriander
  • 1 Medium Cauliflower, broken into florets (Approx 4 C)
  • 2-3 C Vegetable Broth
  • 1/2 C Coconut Milk (canned, full-fat)
  • 2-3 Tbsp Lime Juice
  • Salt to taste (how much you want will depend on your vegetable broth- I used 1/2 tsp)

Instructions

  1. Heat the coconut oil in a large pot over medium heat. Add the onion and cook for 6-8 minutes. Add the ground coriander and cook, stirring, for a further minute, to bring out its flavour.
  2. Add the cauliflower, vegetable broth and coconut milk, stir to combine, cover and bring to the boil.
  3. Reduce heat to a simmer and cook, covered for 10-15 minutes, or until the cauliflower is very soft.
  4. Remove from heat and add the lime juice. Leave to cool for 10 minutes or so before pouring carefully into your blender and blending until very smooth.
  5. Return to the pot to warm through again before serving.
  6. Adjust salt and lime amounts to preference.
http://www.coconutandberries.com/2014/09/20/cauliflower-coconut-lime-soup/

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What are your favourite cauliflower recipes?

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Comments

  1. I love the addition of lime to this soup Emma, I make a simple cauliflower soup using almond milk but this soup sounds awesome with the coconut milk and oil!

    Cauliflower is a much loved vegetable here and I like it better than broccoli - I think I’ve just eaten too much broccoli :)

  4. I definitely relate to that difficulty! The worst thing is when I forget things at the bottom of the crisper and they do go bad - it always pains me and of course is so wasteful. It doesn’t happen often thank goodness, but I do have weeks where my produce buying is disproportionate to my product needs.

    This soup sounds like a great way to address such difficulties, but I also love the sound of the flavours. I’ve never had a soup like it before!

    • It distresses me too. I do usually manage to use up those vegetables somehow but herbs are my downfall and I rarely manage to finish a bunch before they’re looking very sad indeed.
      I think you know I like unique flavours and this soup is certainly different but somehow reassuringly familiar too!

  6. “I suppose I should be grateful that my impulse buys are typically vegetables rather than expensive shoes” <- love this!! :)

    And this soup looks fantastic and such an interesting flavor combo! I am sure it is amazing - can't wait to try!

  8. Looks so delicious and comforting Emma! I love the simplicity and even the light, beautiful color. I love the lime in it as well, as I believe that lime makes everything better :)

  11. What an unusual but absolutely inspired soup! I too am often a bit overwhelmed (bewildered actually) when faced with randoms from the fridge. Because I cook for others (I teach ‘healthy eating’ to cancer patients) I often have lots of leftover bits and bobs. Soup is almost always the go-to. But not often as pretty or clever as this. Lovely. And so velvety smooth in the Froothie

    • What an amazing job! Those bits and bobs in the fridge can definitely be a bit irritating. I’m late to the game with discovering soup as a solution!
      And yes, totally silky smooth in the Froothie!

  12. Very creative and it sounds like an amazing soup! Just letting you know that I featured this recipe in my round-up of 25 Deliciously Healthy Low-Carb Recipes from September 2014. Hope a lot of my readers will click over here and try the recipe!

  15. Loved your soup. I only had coconut cream and it was delicious. Also added a large potato and fresh coriander. Thank you.

  17. This soup looks delicious. I’m curious about the garnishes, that I don’t see mentioned in the recipe at all. Is it red pepper flakes? And what is the green garnish?

    Thanks!

  19. Me and my boyfriend love this soup! I made it the first time to use up some stragglers in my produce drawer, now we make it every other week! Definitely a new favorite, fast meal to turn to. Thanks for sharing!

  20. Hi Emma,
    We made this soup TONIGHT for dinner. It was easy and so so good!! Just wanted to let you know.
    Thanks for Sharing!!
    John & Dana

  22. A beautiful, memorable soup. I made this to start a New Year’s Eve dinner, and we all swooned. Of course, a few changes: Ghee instead of Coconut oil (I am not a Vegan.) Low Sodium veg broth , but only 1 c + 1 c water because I wan’t so happy with the store bought broth. Also, it was BROWN! a half can of coconut milk. when serving, I added slices of very ripe pear, and drizzled melted butter with coriander on top. The pear was perfect. Thank you!
    PS I am confused why so many people who have not made a recipe still write about it.

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