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+ servings
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 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
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
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