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Coconut and Cauliflower Curry Soup with Mixed Greens

Active Time: 20 minutes / Cook Time: 12 minutes / Total Time: 32 minutes

Makes 2 generous servings; soup can be frozen

Coconut & Cauliflower Curry Soup.JPG


  • 2 teaspoons refined coconut oil
  • ¼ cup diced onion
  • 1 minced garlic clove
  • Leftover cauliflower puree from Saturday's dinner
  • 1 cup well-stirred coconut milk
  • 2-3 cups vegetable or chicken broth
  • ½ teaspoon curry powder, or to taste
  • ¼ teaspoon cayenne pepper, or to taste
  • juice of half a lime, plus more for serving
  • fine sea salt, to taste
  • 4 cups mixed greens
  • 2 tablespoons cider OR red wine vinegar
  • ½ teaspoon honey
  • pinch each fine sea salt and freshly ground black pepper
  • ¼ cup extra virgin olive oil


  1. Add the coconut oil and onion to a medium saucepan over medium heat. Cook, stirring occasionally, until the onions are softened, 5-7 minutes.
  2. Stir in garlic, cook for one minute.
  3. Add cauliflower puree, coconut milk, 2 cups broth, curry powder, and cayenne pepper. Stir well, increase heat to medium-high, and bring to a boil. Reduce heat and simmer 5 minutes.
  4. Add extra broth if desired for consistency.
  5. Add lime juice and taste for seasoning. Before you add any salt, try a little more lime juice.
  6. Place vinegar, honey, salt, pepper, and olive oil in a jar with a lid or a small bowl. Shake or whisk until emulsified. Toss dressing with greens.
  7. Serve ½ of the soup and ½ of the greens per person.