Provencal RecipesSoupTasha PowellTaste

Cauliflower Soup with Coconut Milk and Fresh Ginger

Let’s face it sometimes you just want a bowl of soup. Aside from bouillabaisse, finding soup on menus in Provence is not that common. However, when the weather is chilly – soup is the answer.

This Cauliflower Soup recipe enhances the flavour of what can be a bland vegetable with coconut milk and fresh ginger for a slightly Asian touch. It’s the perfect soup to make ahead for a dinner party or to have for lunch on a cold spring day.

Cauliflower Soup

Cauliflower Velouté (with fresh ginger and coconut milk)

This soup, like most, is simple to make. Cook the vegetable add the liquid and purée. Enjoy a warm bowl on a cold day.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine French, Provencal
Servings 6 People


  • 2 large Cauliflower Heads broken into florets
  • 3 medium Zucchinis
  • 1 tbsp cumin seeds
  • 1 big pinch Dried Red Chili Flakes optional
  • 2 tbsps olive oil
  • 2 cups Vegetable stock
  • 2 cans (13 oz) coconut milk
  • 2 tbsp Fresh Ginger grated
  • salt and freshly ground black pepper


  • Cut the cauliflowers into florets and the zucchinis into rounds.
  • Drizzle with olive oil, sprinkle with salt and pepper and roast the cauliflower and zucchini rounds in the oven for 50 minutes at 350°F.
  • Simmer the roasted cauliflower with coconut milk, stock, cumin and ginger for 20 minutes.
  • Using an immersion blender (or stand up blender), blend the ingredients until velvety smooth.
  • Reduce until the soup is thick (like a velouté).
  • Garnish with chili flakes and freshly ground black pepper. Serve while it's hot.


Option (shown in the photo):  Garnish with fresh pomegranate seeds for a crunch and pop of flavor and a nod to Moroccan cuisine.
Keyword Cauliflower, Ginger, Soup
Tried this recipe?Let us know how it was!

Other Cauliflower Recipes:

Super Sides: Cauliflower Salad with Cilantro Pesto

Seared Sea Scallops and Cauliflower Purée

Cauliflower Saffron Soup

Are you looking for a culinary getaway? Pitcher and Powell are offering a five-day trip to Marrakesh – October 1-6, 2019. Join a small group of ladies for a culinary adventure. Sign-up now for this combination of cooking classes cook, touring the market, learning about local cuisine and relaxing in a beautiful medina. Click here for more details.

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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.


  1. blank
    Lois Thomas
    March 21, 2019 at 1:22 pm — Reply

    This sounds delicious,Tasha!
    Will definitely be making it, thank you for sharing!

    • blank
      March 21, 2019 at 6:53 pm — Reply

      Hi Lois, enjoy Tasha’s soup recipe and watch for her full spring dinner party menu next week.

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