Thai Cauliflower Soup

This creamy Thai-inspired cauliflower soup is comforting, nourishing, and packed with anti-inflammatory ingredients that support hormone balance and digestion. It’s naturally dairy-free, rich in healthy fats, and easy to customize depending on what you have on hand. Perfect for colder days, meal prep, or when you want something grounding but still light.

The cauliflower creates a silky base, while coconut milk, green curry paste, and fresh lime bring warmth and brightness. Topped with protein and crunch, it’s a balanced bowl that actually satisfies.

Ingredients

Soup Base

• ½ yellow onion, diced

• 3 cloves garlic, minced

• 1 large carrot, chopped

• 2 tbsp fresh ginger, roughly chopped

• 4 celery stalks, chopped

• 1 whole head cauliflower, roughly chopped

• 2 cups bone broth

To Blend In

• 1 tbsp fish oil

• 2 tbsp green curry paste

• 1 can full-fat coconut milk

• Juice of 1 lime

For Topping

• Shredded chicken, warmed

• Fresh cilantro

• Sliced green onions

• Chopped almonds

• Sriracha (optional, to taste)

Instructions:

1. In a large pot over medium heat, sauté the onion, garlic, carrot, ginger, and celery with a splash of oil until fragrant and softened, about 5–7 minutes.

2. Add the chopped cauliflower and bone broth. Bring to a gentle simmer.

3. Cover and cook until the cauliflower is very soft, about 15–20 minutes.

4. Carefully transfer the soup to a high-speed blender, or use an immersion blender directly in the pot.

5. Add the fish oil, green curry paste, coconut milk, and lime juice. Blend until smooth and creamy.

6. Taste and adjust seasoning as needed.

7. Serve hot and top with shredded chicken, cilantro, green onions, chopped almonds, and a drizzle of sriracha if desired.