Cauliflower Tikka Masala Soup
Ginny McMeans
Published:
April 29, 2024
Last Modified:
August 14, 2025
Cauliflower Tikka Masala Soup is the perfect soup. It doesn’t take nearly as long as a curry but has just the same amount of rich flavor.
Not only is it the time of the year for lots of soup – lately it seems like it’s the year of the soup. On facebook groups I’ve been seeing people asking for great soup recipes over and over again.
Well, there is a new cookbook full of vegan soups. It’s called Awesome Vegan Soups. 80 of them to be exact. Affordable Whole Food Stews, Chilis and Chowders for Good Health.
That is how I came across this delicious soup recipe, Tikka Masala Soup. I was lucky enough to get permission to share the recipe with you. Right here, right now and straight from the cookbook.
Another cool thing is that the cookbook is broken up into seasons.
Step-by-Step Instructions
- Sauté the onion. Heat the coconut oil in a large stockpot over medium-high heat. Add the diced onion and cook, stirring often, until lightly browned, about 4 minutes.
- Add the aromatics. Add the minced garlic and ginger and continue cooking until fragrant, about 2 minutes. Stir often and keep a close eye here, as garlic can quickly burn.
- Add the spices and cauliflower. Add the garam masala, cumin, turmeric, cayenne pepper, and just 2 cups of the cauliflower florets to the pot. Stir everything together and continue cooking until the spices are fragrant, about 3 more minutes.
- Add the liquid ingredients and simmer. Add the diced tomatoes, vegetable broth, and coconut cream to the pot. Allow the mixture to come to a boil, then reduce the heat to low-medium and simmer for 15 minutes.
- Blend. Using an immersion blender, carefully puree the soup in the pot until smooth. If you do not have an immersion blender, you can very carefully puree the soup in small batches using an upright blender. If you go this route, I strongly recommend allowing the soup to cool off–just until it is still warm but not hot enough to cause a burn should you get splashed–before transferring and blending.
- Add and cook the cauliflower. Add the remaining 2 cups of cauliflower florets (and the blended soup, if you have transferred it to a blender) to the soup pot and let it simmer until the cauliflower is tender and cooked through, about 15-20 minutes.
- Season and serve! Taste and season the cauliflower soup with salt according to your preference. Ladle it into bowls and garnish each with fresh cilantro leaves, chopped fresh ginger, and a swirl of coconut milk.
Watch Us Make Cauliflower Tikka Masala Soup
Cauliflower Tikka Masala Soup
This soup is faster than a curry but just as rich in flavor.
Ingredients
- 2 teaspoons coconut oil – 9 g
- 3/4 cup yellow – yellow, diced, i yellow onion
- 2 cloves garlic – minced
- 1 teaspoon ginger – fresh, minced
- 1 tablespoon garam masala – 8 g
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper – optional
- 4 cups cauliflower, florets – divided – 400 g
- 2 cups Roma tomatoes – about 6 tomatoes diced
- 3 cups vegetable broth – 720 ml
- 3/4 cup coconut cream – 145 g
- pinch salt
- fresh cilantro – for garnish
- Fresh ginger – chopped, for garnish
- 1 tablespoon coconut milk – 15 ml, for garnish
Instructions
- Heat the coconut oil in a large stockpot over medium-high heat. Add the diced onion and cook, stirring often, until lightly browned, about 4 minutes.
- Add the minced garlic and ginger and continue cooking until fragrant, about 2 minutes. Stir often to keep the garlic from burning.
- Add the garam masala, cumin, turmeric, cayenne pepper, and just 2 cups of the cauliflower florets to the pot. Stir and continue cooking until the spices are fragrant, about 3 more minutes.
- Add the diced tomatoes, vegetable broth, and coconut cream to the pot. Allow the mixture to come to a boil, then reduce the heat to low-medium and simmer for 15 minutes.
- Using an immersion blender, carefully puree the soup in the pot until smooth. If you do not have an immersion blender, you can very carefully puree the soup in small batches using an upright blender. If you go this route, I strongly recommend allowing the soup to cool off–just until it is still warm but not hot enough to cause a burn should you get splashed–before transferring and blending.
- Add the remaining 2 cups of cauliflower florets (and the blended soup, if you have transferred it to a blender) to the soup pot and let it simmer until the cauliflower is tender and cooked through, about 15-20 minutes.
- Taste and season the soup with salt according to your preference. Ladle it into bowls and garnish each with chopped cilantro, chopped fresh ginger, and a swirl of coconut milk.
Video
Notes
Makes 2 quarts (1.9 L)
Nutrition
Serving:1Cup, Calories:105kcal, Carbohydrates:9.7g, Protein:4.4g, Fat:6.4g, Saturated Fat:8g, Sodium:46mg, Potassium:373mg, Fiber:3.3g, Sugar:2g, Vitamin A:235IU, Vitamin C:28.4mg, Calcium:26mg, Iron:1.3mg
