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vegan creamy cauliflower soup

Vegan Creamy Cauliflower soup

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course soups stews
Cuisine global vegetarian, Indian
Servings 4 servings


  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1/2 tsp crushed whole black pepper corns
  • 1 small onion sliced
  • 4 cloves garlic sliced
  • 1 tsp grated ginger
  • 2 green chillies slit
  • 2 cups cauliflower florets heaped
  • 2 medium potatoes peeled and diced (2 cm cubes)
  • 1/3 cup masoor dal pink lentils, washed
  • 3 cups veg stock
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp salt
  • 200 ml coconut milk

for garnish

  • toasted cumin seeds
  • fresh parsley or coriander leaves
  • 2-3 tsp coconut milk


  • Heat the olive oil in a pressure cooker or instant pot.
  • Fry the bay leaf and cumin seeds.
  • Stir in the crushed pepper corns, onion, garlic, ginger and green chillies. Fry for 2-3 minutes.
  • Add the cauliflower florets, potato cubes and washed-drained lentils. Saute for 3-4 minutes on high flame.
  • Pour the veg stock / water, spice powders, salt and pressure cook for 5 minutes. (in a pressure cooker, reduce flame to sim after one whistle and cook for 5 minutes).
  • Fish out the bay leaf and discard. Transfer contents to a blender. Cool for a bit and blend to a smooth puree.
  • Return the soup to a saucepan. Stir in coconut milk and bring to a gentle simmer for 2 minutes. Squeeze the lemon juice into the pot of soup.
  • Ladle into bowls. Garnish with toasted cumin seeds, fresh herbs and a swirl of coconut milk. Serve hot.


I like to keep some parboiled florets of cauliflower aside for garnish, as you can see in the pic.