Coconut Cauliflower Soup with Ginger and Turmeric: A Nourishing Winter Recipe

If you’ve been searching for cauliflower soup recipes that are both deeply nourishing and full of flavour, this one might quickly become a favourite.

This Coconut Cauliflower Soup with Ginger and Turmeric was a standout at the Wallace Falls Nourish and Nurture Women’s Yoga Retreat this year. Sam - our wonderful chef - served it one evening with roasted cashews, a swirl of cashew cream, and microgreens from Big Dog Farm, and more than a few people asked for the recipe before the retreat had even ended. It’s adapted from Rebecca Katz’s collection of recipes and it captures everything I love about retreat meals: wholesome ingredients, grounding flavors, and a sense of comfort that lingers long after the bowl is empty.

Below you’ll find the full recipe, followed by a few notes on why this soup feels so restorative, and why it’s one of the best cauliflower soup recipes to keep in rotation during the colder months.

Coconut Cauliflower Soup with Ginger and Turmeric

from Rebecca Katz’s Clean Soups

Ingredients

2½ to 3 pounds cauliflower, cut into 1½-inch florets
3 tablespoons extra-virgin olive oil
½ teaspoon ground turmeric
Sea salt
¼ teaspoon freshly ground black pepper
1 yellow onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 stalks celery, chopped
2 teaspoons Thai red chili paste
6 cups Thai Coconut Broth, plus more if needed
2 teaspoons grated fresh ginger
1 tablespoon freshly squeezed lime juice, plus more if needed
1 tablespoon finely chopped fresh mint or cilantro, for garnish

Method

Position a rack in the middle of the oven and preheat to 425°F. Line a rimmed baking sheet with parchment.

In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil, ¼ teaspoon of the turmeric, ½ teaspoon salt, and the pepper. Spread on the prepared baking sheet and roast for 20 to 25 minutes, or until golden and tender.

While the cauliflower cooks, warm the remaining tablespoon of olive oil in a soup pot over medium heat. Add the onion, a pinch of salt, and the remaining turmeric, sautéing until translucent, about 3 minutes. Add the garlic, carrots, celery, and ½ teaspoon salt and continue cooking until the vegetables begin to turn golden, about 10 minutes.

Stir in the chili paste to coat the vegetables. Pour in ½ cup of broth to deglaze the pot, scraping up any golden bits, and cook until the liquid reduces by half.

Working in three batches, blend one-third of the broth with one-third of the roasted cauliflower and sautéed vegetables, along with the ginger. Blend until smooth, adding more broth as needed, and transfer each batch back into the soup pot over low heat.

Stir in ¼ teaspoon salt and lime juice. Taste and adjust with more lime or salt if needed.

Serve warm, garnished with cilantro or mint. The soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months.

Cook’s note: Taste as you go. A squeeze of lime or just a pinch more salt can make the whole bowl even brighter.

At the retreat, Sam finished the soup with roasted cashews, cashew cream, and microgreens from Leavenworth's own Big Dog Farm. The toppings added texture and richness, and they turned a simple bowl into something quietly extraordinary.

Why This Soup Stands Out

For anyone who loves exploring new cauliflower soup recipes, this version offers a few things that set it apart.

It’s deeply nourishing.
Turmeric, ginger, coconut broth, and cauliflower make an anti-inflammatory combination that supports the body during seasonal changes.

It’s rich without feeling heavy.
The coconut broth adds creaminess, yet the soup still tastes bright and lifted thanks to the lime and ginger.

It’s grounding and comforting.
Whether you’re coming home from a long walk, stepping away from a busy day, or simply craving a moment of quiet, this is the kind of soup that brings you back to centre.

It’s retreat food at its best.
Simple ingredients. Beautiful flavours. A bowl that feels like care.

If you make it at home, I hope it brings the same comfort and nourishment it brought to our retreat community.