Turmeric-Cauliflower Soup with Coconut Milk
A soothing, anti-inflammatory soup made with fresh cauliflower, coconut milk, and warming spices. This Asian-inspired Whole30 recipe (anti-inflammatory), ready in about 35 minutes, pairs cauliflower, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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, chopped into florets cauliflower
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 cup coconut milk
- 1 tsp turmeric
- 1 tbsp, grated ginger
- 3 cups chicken stock
- 1/2 tsp sea salt
- 1/4 tsp black pepper
The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp avocado oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft and translucent.
- Step 2: Stir in minced garlic, grated ginger, and turmeric, cooking for 1 minute until fragrant.
- Step 3: Add cauliflower florets and chicken stock, then bring to a gentle boil. Reduce heat to low and simmer for 15 minutes until cauliflower is fork-tender.
- Step 4: Remove from heat and blend soup with an immersion blender until completely smooth. Return to low heat, stir in coconut milk, sea salt, and black pepper, and warm for 2 minutes without boiling.
