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Creamy Cauliflower Soup with Sriracha Swirls

Recipe for a vegan Creamy Cauliflower Soup with Sriracha Swirls, topped with toasted Pumpkin Seeds. Gluten-free, dairy-free, vegan and delicious!
Course Soup
Cuisine Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Calories 118kcal
Author Elephantastic Vegan


  • 2 cups chopped cauliflower
  • 1 teaspoon olive oil
  • 3 cups veggie broth
  • salt to taste I added 1/4 teaspoon
  • 1/4 cup full-fat canned coconut milk
  • 1/4 teaspoon mild curry powder
  • sriracha sauce
  • optional: toasted pumpkin seeds


  • Chop your cauliflower in small florets and wash them.
  • In a large pot on medium high heat add one teaspoon of olive oil.
  • Add the cauliflower, let it roast for about 5 minutes, stir occasionally.
  • Add the veggie broth and let it cook on medium-high heat (with the lid on) for about 20 minutes or until the cauliflower is soft.
  • Let it cool off a little before putting it in a blender. Take the center piece out of the lid! This should prevent it from exploding all over your kitchen. Blend until the soup is completely smooth.
  • Put the mixture back in the pot, add the coconut milk and let it cook for about 7 minutes on high heat with the lid off until it reaches your desired consistency. This is also the time to salt it to taste. I've added 1/4 teaspoon of salt, but it really depends on the veggie broth you're using.
  • Pour the soup into the bowl, make swirls with Sriracha Sauce and additional coconut milk and add toasted pumpkin seeds on top, if you like. Enjoy!


Calories: 118kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sodium: 1445mg | Potassium: 382mg | Fiber: 2g | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 51.6mg | Calcium: 29mg | Iron: 1.4mg