Creamy Coconut Cauliflower Soup with Nutmeg & Rosemary

  • Cauliflower Coconut Nutmeg & Rosemary Soup by Trinity - gluten-free, vegan recipe

This recipe is based on a delicious soup from my first book Trinity’s Conscious Kitchen. We’ve enjoyed this in many forms over the years here at my house and it’s always been popular on retreats with guests.

I can’t say that it is one particular ingredient that makes this soup special. It’s a combination of everything that makes it dance and come into its fullness.

Cauliflower, potato, coconut milk, onion, nutmeg, fresh rosemary all infuse together in their wonderful simplicity, bringing out the best in each other to create something very special. It’s grounding, earthy, fragrant, tropical and celestial all rolled into one.

Nutmeg & rosemary from the Cauliflower Coconut Nutmeg & Rosemary Soup by Trinity

NUTMEG: I am using nutmeg in this recipe. It’s a spice with a rich and exciting history. As a native to the Banda Islands of Indonesia, nutmeg is something that has been highly prized and fought for over the centuries – worth it’s weight in gold (or at least is should be)!

I prefer to buy my nutmegs whole and grate them with a very fine grater. One nutmeg goes a very long way and lasts a while. Preparing them from whole keeps their volatile oils and flavours intact until that moment you need to unleash them for your culinary delights! There feels something very sacred and special about this spice, both spiritually and physically. It’s full of health benefits. It’s good for the brain, helpful for indigestion, can help to relieve pain and has a wonderful way of helping us detoxify the body.

Spiritually speaking, nutmeg has the ability help you expand consciousness and elevate your spirits.

ROSEMARY: I’ve talked about rosemary a lot more in previous articles. In this recipe it complements nutmeg (and all the other ingredients in this recipe) so beautifully. Rosemary is a super brain food (I am clearly drawn to foods that help my brain for some reason!!!) and has other wonderful anti-oxidant and anti-inflammatory properties. Read about Rosemary’s Benefits here

Cauliflower Coconut Nutmeg & Rosemary Soup by Trinity - gluten-free, vegan recipe

COCONUT MILK: I am using coconut milk in this recipe – mainly because it is seems to be more readily available for most people in either health food stores or even the supermarket. I purchase a wonderful coconut milk here in the UK from a company called Essential (a very ethical, UK brand), which contains 55% coconut milk and 45% water.

Try to find an organic, ethical brand of coconut milk if you can. Use a full fat one, for better creaminess and flavour. Try to buy one without additives of any sort.

In North America, I usually buy my organic coconut milk from a brand called ‘Thai Kitchen’.

In my original recipe the one in my first book), I actually use sweet potatoes instead of potatoes, but both options  work to good effect. You can also use  creamed coconut or coconut cream in this, as an alternative to coconut milk (just add in appropriate levels of water as required).

OK, let’s make this…

Cauliflower Coconut Nutmeg & Rosemary Soup by Trinity - gluten-free, vegan recipe

Yield: 3 - 4 bowls

Creamy Coconut Cauliflower Soup with Nutmeg & Rosemary

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
A creamy coconut cauliflower soup, with potato, nutmeg and cauliflower. Easy, vegan recipe.

Ingredients

  • 1 onion (medium sized)
  • Dash of oil
  • 1 large potato
  • 1 cauliflower (medium sized)
  • 200ml water (a little less than one cup)
  • 400ml coconut milk (full fat)
  • 1 teaspoon sea salt
  • Big sprig of fresh rosemary
  • 1/2 teaspoon freshly grated nutmeg

Instructions

  • Chop the onion into small pieces and sauté in small amount of oil in your soup pan, for a couple of minutes.
  • Chop the potato into small cubes (approximately 1cm cubed will work well).
  • Chop the cauliflower into small pieces.
  • Remove the stalk from the rosemary and finely chop the leaves. If you don't have fresh rosemary, then add up to a tablespoon of the dried stuff instead.
  • Add the cauliflower, potato, water, salt, chopped rosemary and coconut milk to the pan and bring to the boil.
  • Once boiling, turn down to a simmer and allow to cook for about 20 minutes.
  • Before the cooking period is over, finely grate the nutmeg and add to the pan.
  • When cooked, take a hand blender and pulse it through the soup. This is to PARTLY blend it. We are looking for a 'part blended' style, with plenty of chunks still left in there. If you don't have a hand blender, you could scoop out a couple of ladles full and then blend. Then mix back into the rest of the soup. OR alternatively get a potato masher and simply mash through the soup.
  • Enjoy!
  • Pin for later…

    Creamy cauliflower & coconut soup with nutmeg & rosemary. Gluten-free vegan deliciousness by Trinity.

     

     

     

     

    12 Comments

    1. Jenn October 3, 2017 at 7:10 pm - Reply

      Cauliflower is the way to my heart. My absolute fave! This soup is gorgeous. Can’t wait to try it! Bring on soup season!

    2. Sophia | Veggies Don't Bite October 5, 2017 at 3:56 am - Reply

      I love rosemary! Such a delicious flavor in just about anything but especially soup. I have never seen whole nutmeg before!! Super cool.

    3. Dianne's Vegan Kitchen October 6, 2017 at 2:03 pm - Reply

      Creamy soups are my favorite, and this one looks so flavorful. I can’t wait to try it!

    4. Linda from Veganosity October 7, 2017 at 12:40 pm - Reply

      This sounds so good, Trinity! I actually have a jar of whole nutmeg that I use for a prop for photos. I’ve never grated them before, but you can bet that I will try it the next time I use nutmeg. Thanks for the tip. 🙂

    5. Jeanett January 6, 2018 at 5:27 pm - Reply

      I just made the soup and it was gorgeous. Thanks a lot for sharing the soup. I recently bought the book Angelicious but the soup is not in it, unfortunately. I was wondering if the soup is in Trinitys Concious Kitchen Book?

      • Wonderful – I adore this soup.
        Yes this recipe is actually in my first book called ‘Trinity’s Conscious Kitchen’ – loads of delicious recipes in that book too.
        x

        • Jeanett January 18, 2018 at 6:40 pm - Reply

          Thanks, Trinity. I will buy it right away:)

    6. Kelli May 31, 2018 at 2:12 am - Reply

      Do you think replacing the water with broth with add flavour or would it mess with the taste that is going on with the soup? Thanks!

    7. Gaby Giro June 21, 2018 at 11:32 pm - Reply

      Can you freeze it.

    8. LorMcK November 7, 2018 at 12:57 am - Reply

      I’m a throat cancer survivor with major swallowing and chewing issues. This soup is a God-send! I can only eat mild, blended soups, and the fresh nutmeg/rosemary herbs are a refreshingly unique and lovely treat for me! Thank you!

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