Last Updated on December 17, 2021 by Sultana Parvin

Winter is knocking at the door. So, soup is the best recipe for this season. I have prepared cauliflower creamy soup for my family. I searched my refrigerator for available vegetables. And found there are cauliflower and some other winter vegetables. I decided to make a soup with cauliflower. Because to make a keto cauliflower soup with coconut milk I have all ingredients at my home. I don’t need to buy anything from outside at this moment!

 I have used coconut milk instead of water. We know that there are many benefits of coconut oil and milk. I prefer to use homemade coconut milk. I never buy canned coconut milk. If fresh coconut is not available at your place, then you can buy canned coconut milk. There are many recipes with coconut milk in my blog like- pulao, chicken with coconut milk, shrimp malai curry, duck meat with coconut milk, etc.

My family members loved this keto cauliflower soup with coconut milk. Especially my husband liked the soup very much. I didn’t tell him the recipe. So, after taking a few spoons he thought that it was a Cream of Mushroom soup. Its creamy texture made him confused. But he loved the soup and asked for more! When someone likes your food and asks for a second time, it makes you happy.

Recipe for cauliflower soup with coconut milk

The recipe for cauliflower soup with coconut milk is not too difficult. You can add more ingredients as per your taste. I tried to use fewer ingredients with the perfect taste.

• 1 tablespoon onion, diced
• 50gm butter
• 2 teaspoon cloves, grated
• ½ teaspoon turmeric
• 2 cups chicken brith
• 1 large cauliflower, broken into florets
• 2 cups of coconut milk (fresh or canned)
• 2 tablespoons cream cheese
• 1 green chili, sliced
• 1 tablespoon shredded cheddar cheese (optional)
• Salt to taste
• 1 teaspoon white pepper powder

How to cook Keto Cauliflower Soup with coconut milk

Step 1

Put 2 cups of shredded coconut in Ninja Express Chopper. Add 1 cup of hot water. Press the head for 3-4 seconds. Repeat the process 3-4 times. Take a strainer and put blend coconut. Strain and collect coconut milk. This fresh coconut milk will bring a special taste to the creamy cauliflower soup.

Step 2

Melt butter in a saucepan on medium-low heat. Add chopped onion and garlic and sauté for 2-3 mins until an aroma comes out. Add cauliflower florets to the butter. Fry them until golden brown.

Step 3

Add the chicken stock or broth, coconut milk, salt, and ½ teaspoon of turmeric powder to the cauliflower floret. Bring them to boil.

Step 4

Transfer the roasted cauliflower to the pressure cooker. And cook until tender or up to 3 whistles.

Step 5

Remove cauliflowers from the pressure cooker. Then blend them with a super blender.

Step 6

Stir in cream cheese. Season cauliflower coconut soup to taste, garnish with cheddar cheese and fresh grounded black pepper.

Tasty, delicious keto cauliflower soup with coconut milk is ready to serve.

Note: I used a Maruti pressure cooker for making it faster. If you have time, simmer for 15 minutes or until tender the cauliflowers florets.

Note: For blending, here I used a Moulinex blender. I love this brand. I have used my first blender for 17 years and that was Moulinex. When the blender goes off for some reason then I again bought Moulinex blender. It has a heavy blending quality.

Keto Cauliflower Soup with Coconut Milk

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 1 tablespoon onion, diced
• 50gm butter
• 2 teaspoon cloves, grated
• ½ teaspoon turmeric
• 2 cups chicken stock
• 1 large cauliflower, broken into florets
• 2 cups coconut milk (fresh or canned)
• 2 tablespoons cream cheese
• 1 green chili, sliced
• 1 tablespoon shredded cheddar cheese (optional)
• Salt to taste
• 1 teaspoon white pepper powder

Instructions

1. Put 2 cups of shredded coconut in Ninja Express Chopper. Add 1 cup of hot water. Press the head for 3-4 seconds. Repeat the process 3-4 times. Take a strainer and put blend coconut. Strain and collect coconut milk. This fresh coconut milk will bring a special taste to the creamy cauliflower soup.
2. Melt butter in a saucepan on medium-low heat. Add chopped onion and garlic and sauté for 2-3 mins until an aroma comes out. Add cauliflower florets to the butter. Fry them until golden brown.
3. Add the chicken stock or broth, coconut milk, salt, and ½ teaspoon of turmeric powder to the cauliflower floret. Bring them to boil.
4. Transfer the roasted cauliflower to the pressure cooker. And cook until tender or up to 3 whistles.
5. Remove cauliflowers from the pressure cooker. Then blend them with a super blender.
6. Stir in cream cheese. Season cauliflower coconut soup to taste, garnish with cheddar cheese and fresh grounded black pepper.
   

Notes

Note: I used Maruti pressure cooker for making it faster. If you have time, simmer for 15 minutes or until tender the cauliflowers florets.

Note: For blending, I prefer the Moulinex blender. I have used my first blender for 17 years. When the blender goes off for some reason then I again bought Moulinex. I love this brand.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 382Total Fat: 32gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 422mgCarbohydrates: 19gFiber: 6gSugar: 7gProtein: 10g