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Cauliflower Rice Soup served in a bowl with 2 sourdough toasts.

Coconut Curry Cauliflower Soup

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8 servings
Author: Tracy Halasz


Cauliflower-Broccoli Rice

  • 1 medium head cauliflower, rough chop (~ 6 cups)
  • 2 cups broccoli, rough chop
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp salt
  • 1 tbsp oil or splash of broth

Coconut Curry Mushroom Broth

  • 1-2 tsp oil
  • 1 cup onion, chopped
  • 1 clove garlic, minced
  • 3 cups mushrooms, quartered or sliced
  • 2-3 tbsp curry powder, to taste
  • 2-3 cups carrots, peeled and cut into coins
  • 3-4 cups vegetable broth*
  • 2 tbsp porcini mushroom powder
  • 1, 398 ml tin coconut milk/cream
  • 2-4 cups kale or spinach, rough chop
  • 2+ cups water (as needed)

Optional Toppings

  • few cilantro sprigs, chopped
  • green onions, chopped
  • red pepper flakes
  • lime wedges
  • croutons


  • Preheat oven to 400º F. Prepare a baking sheet.

Cauliflower-Broccoli Rice

  • Cut cauliflower and broccoli.  
  • Mix together, cumin, garlic powder, paprika, salt, 1 tbsp oil or splash of broth. Toss with the cauliflower and broccoli until well incorporated.
    Spread out on the baking sheet.
  • Roast veggies for approximately 20 minutes until tender but not soft (al dente). Stir after 10 minutes.

Coconut Curry Mushroom Broth

  • While the vegetables are baking, chop the onions, garlic, mushrooms, carrots, kale/spinach, and cilantro.
  • Prepare the broth (I use Better than Bouillon - vegetable) and set aside.
  • Heat 1 tbsp of oil to a large soup pot or wok-type skillet. Sauté the onions, garlic, and mushrooms for 8-10 minutes over medium heat until soft, fragrant, and lightly brown.
  • Push the vegetables to the side, add the the curry powder and let it roast for a minute, then stir to incorporate with the vegetables.
  • Once cooked, place the baked cauliflower and broccoli in the bowl of a food processor and pulse a few times until the cauliflower is similar to rice.
    If you don't have a food processor, no problem, just chop the vegetables with a large knife until desired consistency is achieved.
  • Add the cauliflower-broccoli mixture, carrot coins, mushroom powder, coconut cream, broth, and kale to the mushroom mixture. If using spinach, don't add yet.
  • Stir and bring to a boil, reduce heat immediately and then let simmer for 20 minutes or until the kale is tender.  Taste and adjust seasoning as needed.
  • Add water as needed, I usually end up adding at least 2 cups hot water.

Serving Suggestions

  • Serve with any optional toppings: crunchy croutons, green onion slices, chopped cilantro, hot pepper flakes, a squeeze of lime.
    We love eating this soup with crunchy toasted sourdough slices.


The porcini powder is optional but totally worth the extra flavour and richness it brings.
I keep coconut cream powder on hand for emergencies when I'm out of the tinned milk/cream. It's wonderful in this soup. Plus it's the main ingredient in my vegan salted caramel sauce which is spectacular.
The vegetables can be fresh or frozen.
Toasted sourdough slices or crunchy croutons are the perfect addition to this soup.
Delicious leftover, store in individual servings in the fridge for 3 or 4 days or in the freezer for 2 or 3 months.
Recipe inspired by Cotter Crunch Cauliflower Soup