This  vegan coconut cauliflower soup 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 and Rosemary by Anastasia

Ingredients featuring today’s soup


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 its weight in gold (or at least it 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 to help you expand consciousness and elevate your spirits.


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

Creamy Coconut Cauliflower Soup with Nutmeg & Rosemary - vegan, gluten-free and delicious


I am using coconut milk in this recipe. Coconut milk 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’.

Creamy Coconut Cauliflower Soup with Nutmeg & Rosemary - plant based and yummy

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. You’ll find that they work as an alternative to coconut milk (just add appropriate levels of water in as required).

OK, let’s make this…

Creamy Coconut Cauliflower Soup with Nutmeg & Rosemary - vegan, gluten-free and delicious

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

Creamy Coconut Cauliflower Soup with Nutmeg & Rosemary

Yield: 3 - 4 bowls
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.


  • 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


  1. Chop the onion into small pieces and sauté in small amount of oil in your soup pan, for a couple of minutes.
  2. Chop the potato into small cubes (approximately 1cm cubed will work well).
  3. Chop the cauliflower into small pieces.
  4. 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.
  5. Add the cauliflower, potato, water, salt, chopped rosemary and coconut milk to the pan and bring to the boil.
  6. Once boiling, turn down to a simmer and allow to cook for about 20 minutes.
  7. Before the cooking period is over, finely grate the nutmeg and add to the pan.
  8. 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.
  9. Enjoy!

Did you make this recipe?

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Creamy Coconut Cauliflower Soup with Nutmeg & Rosemary - vegan, gluten-free and delicious