Cream of Cauliflower Soup

Servings 4 Serves


  • 1 large head cauliflower cut into florets
  • 1 medium celery root peeled and cubed
  • 3 cloves garlic minced
  • 1 medium yellow onion diced
  • sea salt and freshly ground black pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons olive oil
  • 3 to 5 cups vegetable broth
  • 1 14.5-oz. can full fat coconut milk


  • In a large stock pot over high heat, combine first 9 ingredients (cauliflower through nutmeg). Cover with vegetable broth, only enough broth that veggies are fully covered. Stir to combine, and then bring to a boil.
  • After it boils, reduce heat to medium and allow to keep softly boiling for another 15 minutes or until cauliflower and celery root are fork tender - then remove from heat.
  • Allow to sit for 10 minutes, and then transfer to a large blender (you may have to do this in batches). Puree until smooth and transfer back into stock pot.
  • Over a medium low heat, stir in coconut milk, taste and adjust salt and pepper if necessary. Then serve!
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