velvety coconut + cauliflower soup

writer: Emma Ranne
Picture: Emma Ranne

(GF, Vegan)

Vegan velvety cauliflower soup and crystals

Vegan velvety cauliflower soup and crystals

creamy soup topped with white wine vinegar
and lovage spiced cherry tomatoes


Soups have been a go to meal for me since living on my own. It's so convenient to make a big batch on Sunday so you have easy lunch on the hand throughout the week. Just switch up the toppings every now and then to keep things exciting. You could even cook some quinoa or rice for on the side and turn it into a hearty dinner. 

This recipe (like pretty much all of my go to recipes) is quick, easy and super tasty! The creamy soup has a nice spice kick to it and the vinegar tomatoes bring some contrast to the creaminess.



  1. Cut the onion and bake it in a sauce pan with the garlic cloves and some olive oil. Add the curry, cumin and ginger.
  2. Add the cauliflower, water and red lentils. Bring the water to a boil and reduce to heat to a temperature where you can let the soup simmer for about 15 minutes. After 10 minutes add the coconut milk, salt and pepper. Check the taste.
  3. The cherry tomatoes are super quick and easy to make. Cut your red onion and tomatoes. Throw them in a pan with all the other ingredients and bake until the onion is soft.
  4. Eat the soup hot. If you live alone like me you’ll have quite a bit left over, but this soup only gets better when re-heated as the spices will do their magic. Top with daikon sprouts and sesame seeds. 


  • 1 big cauliflower, cut into chunks (use the stem too!)
  • a 400 ml can of coconut milk
  • 1,5 l water (add some more if the soup feels too thick)
  • 1,5 dl red lentils
  • 1 onion
  • 2 cloves of garlic
  • salt + pepper
  • 1,5 tbsp curry powder
  • 2 tsp cumin
  • 1 tsp ginger
  • 250 g of cherry tomatoes
  • a red onion
  • a pinch of dried lovage
  • a splash of water
  • a few tbsp white wine vinegar
  • salt + pepper
  • daikon sprouts
  • sesame seeds