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Curried Cauliflower Soup with Spinach

Curried Cauliflower Soup with Spinach

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  • Author: Ingrid DeHart -
  • Total Time: 35 minutes
  • Yield: 6 1x


This is an easy to make blended soup that warms you up, satisfies your taste buds and soothes inflammation.


  • 2 tablespoons coconut oil
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 medium head cauliflower, stems trimmed, coarsely chopped (about 6 cups)
  • Celtic sea salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken bone broth or vegetable broth
  • water as needed
  • 1 cup full fat coconut milk
  • 1 cup firmly packed spinach, chopped
  • 2 tablespoons fresh lemon juice
  • hemp seed or red pepper flakes for garnish (optional)


  1. Heat a large soup pot. Add coconut oil, onions and celery.
  2. Sauté on medium low for 5 minutes until onions are soft, stirring frequently so they don’t get brown.
  3. Add garlic, curry powder and turmeric.  Stir to coat with the oil. Sauté 1 minute until fragrant.
  4. Add cauliflower, salt and pepper. Stir to coat with the spices.
  5. Add stock and as much water as needed to just cover the cauliflower. Turn up to high and bring to a boil.
  6. Lower heat and simmer on medium 20 minutes until cauliflower is tender.
  7. Let cool a few minutes.
  8. Blend with the coconut milk until smooth.
  9. Return to the pot, add spinach and heat until the spinach is just wilted, about 2 minutes.
  10. Taste to adjust salt and pepper.
  11. Serve with a squeeze of lemon juice.
  12. Garnish with hemp seeds or red pepper flakes (optional)


The amount of salt will depend on your curry powder.

  • Prep Time: 15
  • Cook Time: 20
  • Category: Paleo, Vegan, Gluten Free, Dairy Free
  • Cuisine: Healthy, Indian