Cauliflower and Coconut Milk Soup

Paleo Cauliflower Soup with coconut

Course Soup
Cuisine American, British
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 437 kcal
Author Sheena Strain


  • 1 tbsp coconut oil or coconut oil spray
  • 1 large onion finely chopped
  • 1 cauliflower cut into florets
  • 1 clove garlic minced
  • 1 cup canned coconut milk 250mls
  • 1.5 cups fat free gluten free vegetable stock, or chicken 375mls
  • grating of nutmeg
  • Toasted coconut flakes optional


  1. Add the oil to a pan and then warm on a medium heat and add the onions and cauliflower and stir for about a minute or two.
  2. Then turn the heat down to very low and cover the pan and sweat the vegetables for about five to ten minutes.
  3. Now add the garlic, coconut milk,  and chicken or vegetable stock, then turn up the heat until it starts to simmer (do not boil), put the lid on and turn the heat down so that the pan will still be simmering with the lid on.

  4. If you want to add toasted coconut flakes then you can toast them on a low - medium heat in a dry nonstick or cast iron skillet, stir them all the time or they will burn!
  5. Cook with the lid on for about 15 minutes.
  6. Carefully add hot soup to a blender and blitz it until smooth.
  7. Add salt and pepper to taste, and a small grating of nutmeg.
  8. (optional) just before serving add toasted coconut flakes to garnish.
Nutrition Facts
Cauliflower and Coconut Milk Soup
Amount Per Serving
Calories 437 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 31g194%
Cholesterol 5mg2%
Sodium 293mg13%
Potassium 744mg21%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 10g11%
Protein 9g18%
Vitamin C 33.7mg41%
Calcium 49mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.