Creamy Coconut-Cauliflower Soup with Herb Crust

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A velvety, dairy-free soup featuring cauliflower and coconut milk, topped with a crispy herb crust. This Whole30 recipe (dairy-free, vegan), ready in about 35 minutes, pairs Cauliflower florets, Chicken broth, Full-fat coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups Cauliflower florets
• 3 cups Chicken broth
• 1 can (13.5 oz) Full-fat coconut milk
• 2 minced Garlic cloves
• 1 tsp chopped Fresh thyme
• 1 tsp Avocado oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1/4 cup Pumpkin seeds

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat avocado oil in a medium pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant, stirring constantly.
2. Step 2: Add cauliflower florets, chicken broth, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a simmer, then cover and cook for 15 minutes until cauliflower is fork-tender.
3. Step 3: Transfer soup to a blender. Add coconut milk, thyme, and remaining salt and pepper. Blend on high for 2 minutes until completely smooth.
4. Step 4: Return soup to pot and reheat gently over low heat for 5 minutes, stirring until warm.
5. Step 5: Meanwhile, toast pumpkin seeds in a dry skillet over medium heat for 3 minutes until golden and popping, then sprinkle over soup just before serving.