Cream of cauliflower soup ~ Vegan

Cauliflower soup is not in keeping with my chosen theme for ‘veganmofo 2012’, i.e, cooking and posting an Indian dish everyday all October. However, I made it specially for Simone’s photography event #5.  We had to style and photograph the soup as it appeared in DH’s magazine while keeping the recipe the same.  The original recipe contains cream as well as cheese.  I made a vegan version while keeping the recipe close to the original.  In the process the soup becomes light and healthy.  I did not like the photograph very much when I styled it as the challenge needed, and eventually I did not send an entry.  However, I styled it my way and took photographs.  Why let a delicious thing go waste, right?

Recipe: Cream of cauliflower soup 
Yield: 4 bowls

Olive oil – 2 tbsp.
Onion – 1, chopped
Garlic – 1 clove crushed
Bay leaf – 1
Cauliflower – 1/2 kg
Potatoes – 2 medium sized, peeled and chopped
Vegetable herbed stock – 500ml
Thick coconut milk, first extract from one large coconut – 3/4 cup
Fine ground sea salt, to taste
Lemon pepper, cracked – to taste
Green pepper, cracked – to taste

For the cauliflower crumbs: (Damien had gifted me some tofutti cream cheese that I used here)
Cauliflower chopped into flowerets and sliced thin – 1/4 cup
Vegan cream cheese, cut into slices – 1 tbsp.


Heat olive oil in a saucepan, warming it.  Add the onion, garlic, and bay leaf and cook til onion has softened.

Add the cauliflowers, potatoes, and stock and cook for till the vegetables are tender. Remove from the heat and, blend till nearly smooth. I like my soups a little grainy.

Remove from fire and stir coconut milk, salt and some pepper.  I had to thin it down further by adding more stock, and balance the salt and pepper, as the soup was thick for my taste.

Parmesan crumbs:
Heat very little oil in a skilled and saute the cauliflower flowerets, pressing it a bit, and sprinkling a little salt. When cooked, add the grated vegan cheese. Press and cook till the flowerets are coated, brown and crisp.

Top soup with cauliflower crumbs, a dash of both peppers, drops of olive oil, and serve warm.


Harini is a vegan food photographer, writer and recipe developer. She also loves feeding birds, reading, watching crime thrillers, and travelling amongst other things.

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  • Richa

    i love love that bowl and the comforting soup! the mood and pictures are so gorgeous!

  • Laavanya

    That looks fabulous… cauliflower and coconut milk must be heavenly

  • GiGi

    The photos and hues ae so comforting. oooh cauliflower soup made with coconut milk, right up my alley! yum.

  • Saee Koranne-Khandekar

    What a lovely set of pictures, Harini! And I love the recipe too. I’ve been making something similar, and stirring in wilted spinach. It looks pretty, too. Must blog about it soon!

  • chinmayie @ love food eat

    Oooh! I love the look and sound of this soup 🙂 I make a potato cauliflower soup but without any coconut milk or cream. Lovely photos as always 🙂

  • Usha

    Aside from your simple and easy to make recipes, I love all the cutsie utensils in all your pictures.

  • Simone

    That looks so lovely Harini and in fact is reminding me to make this delicious soup again! Glad to finally get to see your pretty pictures after all!

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