Sip on this silky, smooth coconut cauliflower soup from The Honour System that is made by blending potatoes, garlic, cauliflower and coconut milk. The flavorful blend of real ingredients beats canned soup every time.

Ingredients for servings


  • 1 tablespoon olive oil rosemary-infused adds great flavor

  • 1 medium onion diced

  • 2 medium stalks celery diced

  • 1 teaspoon garlic puree approx. 1 clove, minced

  • 4 large potatoes scrubbed and roughly cut into small chunks

  • 1 medium head of cauliflower washed and cut into florets

  • 6 cups vegetable broth

  • 0.25 cup full-fat coconut milk

  • to taste Sea salt

  • to taste fresh pepper

  • Optional Toppings

  • to taste Shredded cheese choose a vegan variety if desired

  • to taste Chopped chives


  • Heat olive oil in a large pot over medium heat. Add onion and celery and a sprinkling of salt and pepper, stir and let sauté over medium low heat for about 5 minutes. Stir in garlic puree or garlic and let cook for another minute

  • Add potatoes, cauliflower and broth. Bring to a boil then reduce heat to a bubbling simmer for 20 to 25 minutes until potatoes and cauliflower are soft.

  • Remove pot from the heat and, using an immersion blender, blend until smooth. Stir in coconut milk and add more salt and pepper to taste.

  • Garnish with cheese (choose a vegan variety if necessary) and chives (optional, but pretty good!)

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