Creamy Coconut and Vegetable Soup

Creamy and nutritious, this vegetable soup makes for a great wintery lunchtime meal.

Serves: Four
Time: 30 minutes


  • 1 tablespoon coconut oil
  • 2 clove garlic, minced
  • 3 cups vegetable stock (liquid)
  • 1/2 cauliflower (chopped)
  • 2 zucchinis, (diced)
  • 2 carrots, (diced)
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chilli flakes
  • 400 ml coconut cream
  • salt and pepper, (to taste)


Heat oil in a large saucepan over medium heat. Add minced garlic and sauté until fragrant, about 2 minutes. Add in stock, vegetables, herbs and spices. Cover and allow to simmer for 20 minutes or until vegetables are soft. Remove from heat and allow to cool slightly. Blend until smooth (allow soup to cool completely if your blender is plastic). Return soup to pan and add coconut cream, simmering slowly until hot. Taste test and adjust spices as required. Serve with your choice of whole grain bread.

Related Articles
Tomato Soup

Spicy Pumpkin Soup
Curried Carrot Soup

YourLifeChoices Writers
YourLifeChoices Writers
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
- Our Partners -


- Advertisment -
- Advertisment -