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Purple Cauliflower Coconut Soup

A rich and comforting vegan soup that gets it unique color from purple cauliflower.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Jeanne Fratello


  • 2 T. olive oil
  • 2 cloves garlic peeled and minced
  • 2 shallots peeled and minced
  • 1 head purple cauliflower stemmed and coarsely chopped
  • 2 cups vegetable broth
  • 1 13.5- ounce can coconut milk
  • 1/2 tsp. salt adjusted for taste


  1. Heat the olive oil in a large stockpot. Add the garlic and shallots and saute on low heat for about five minutes or until translucent. Add the cauliflower and cook for another five minutes, ensuring that the cauliflower is evenly coated with the oil. Add the vegetable broth and coconut milk and bring the mixture to a boil. Reduce heat to simmer and cook, uncovered, for 30 minutes until cauliflower is soft and the soup is slightly reduced. Remove from heat and puree with a food processor or immersion blender. Add salt, adjusting for taste. Re-heat if necessary and serve.