Creamy Green Curry Cauliflower Soup

Creamy Green Curry Cauliflower Soup

This creamy green curry cauliflower soup is full of flavor and made easily on your stove top! Only five main ingredients and a blender are needed.

Creamy green curry cauliflower soup

Note to self: don’t sit down to edit photos in the morning before eating breakfast…

Even though creamy green curry cauliflower soup is far from a breakfast food, seeing any kind of food pretty much makes me ravenous these days.

It tends to happen when you’re pregnant.

Yes, once again pregnancy has caused a one trimester-long hiatus from all things enjoyable in life—including vegetables. But now that I’m making my way back to the land of the vegetable-eating living, it’s time to put away the bagels and toaster. This mama is craving healthy food once again.

Now if only I had the energy to cook it.

Creamy green curry cauliflower soup

Luckily for me, second trimester energy is (supposedly) right around the corner. And I’m stocked up with some quick and easy recipes, like this yummy cauliflower soup!

One pot recipes are basically the key to a happy life. Easy to make, and fewer hand-wash only pots and pans to clean.

Creamy green curry cauliflower soup grocery list

There are five main ingredients you’ll need to pick up from the store that you may not have at home.

  • 1 head cauliflower
  • leaks
  • 1 can coconut milk
  • green curry paste
  • garlic salt

I added garlic salt, but admittedly I’d be a little disappointed if this wasn’t a staple in your pantry. The only other ingredients you’ll need are water, salt and pepper!

You’re also going to need a blender, or a handheld immersion blender for this recipe. I used this immersion blender, but either one will work just fine!

Creamy green curry cauliflower soup

For those of you who remember, I didn’t exactly enjoy pregnancy the first time around. This time is really no different. Although I’m trying to be a little more positive about all my life disruptions, I’m really just looking towards early September when Brooklyn’s baby sister will be here. (Yes, two girls!) And I can celebrate the birth of our (last) child with champagne.

TBD on how many pregnancy updates I’ll have here, but now that we’re ‘in the clear’ I’ll probably open up more on pregnant life with a toddler on Instagram!

Alright. Now that we’ve covered the important things—food and baby, not sure which order those should be in—let’s eat.

Creamy Green Curry Cauliflower Soup




Yield 3 servings


  • 1 head cauliflower
  • 1/2 cup chopped leeks (use the white part)
  • 1 can coconut milk
  • 1 cup water from boiling cauliflower (more or less for consistency)
  • 5 tablespoons green curry paste
  • 1/2 teaspoon garlic salt
  • salt
  • pepper


  1. Chop cauliflower and leeks. Add to pot and cover with water.
  2. Boil until vegetables are tender.
  3. Drain water from the pot, setting it aside to use in the soup.
  4. Add approximately 1 cup of the water from the cauliflower back to the pot with the vegetables, along with remaining ingredients. (If using a regular blender, add all ingredients directly to the blender.)
  5. Blend until smooth! Add more water if you’d like it to be a thinner consistency.
  6. Serve. Optional toppings are roasted chickpeas, cilantro and sriracha.

Creamy green curry cauliflower soup

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