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Cauliflower Soup


  • 2 16 oz bags organic cauliflower Frozen
  • 1/4 Cup Water
  • 20 cloves Organic Garlic peeled
  • 2 sweet or yellow Organic Onion peeled and chopped
  • 1 cup organic fresh ginger peeled and chopped
  • 2 16 oz cans Organic Coconut Milk
  • 1 16 oz can Organic Coconut Cream
  • 3 tbs Organic Extra Virgin Olive Oil
  • 1.25 cups fresh basil 1/4 cup saved for garnish


  • In a large pot simmer cauliflower and water. Slice sweet onions, put in large skillet with olive oil, sautéing on medium heat Peel garlic, once onion has started to soften and be fragrant, add garlic Peel ginger, put in food processor or chop finely. Once garlic is fragrant, add to pan. Turn heat to low and allow to cook gently while preparing other food. Once cauliflower has softened put it in blender with one can of coconut milk and blend until totally smooth. Return to large pot. Add remaining can of coconut milk and a can of coconut cream to the blender, add the onion garlic ginger mix. Blend until smooth. Add one dense handful of basil leaves. Blend until smooth. Return to pot and mix well. Add salt and garlic powder to taste. Serve in a bowl with fresh basil as garnish!
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