Food Babe's Triple "C" Soup (Cauliflower, Cumin, Coconut)
Prep time
Cook time
Total time
Serves: 6
  • 1 tbsp of coconut oil
  • 2 medium onions chopped
  • 3 tsp cumin seeds
  • 3 garlic cloves minced
  • ½ tsp of ground cinnamon
  • ½ tsp of paprika
  • ½ tsp ground chili powder
  • 1 large cauliflower chopped into small pieces
  • 2 cups coconut milk unsweetened
  • 2 cups vegetable stock
  • 4 tbsp pignolis (pinenuts)
  1. On the stove, heat the coconut oil in large pot on medium
  2. In a separate pan toast the whole cumin seeds for a few minutes and then grind the seeds using a spice grinder or mortal and pestle
  3. Cook onions in the large pot for about 5 mins, then put the cinnamon, ground cumin, paprika, and chili powder in with the garlic to cook 5 more minutes
  4. Add the cauliflower and let steam for 10-15 mins by placing a top on the pot, stirring occasionally
  5. Once cauliflower has softened, mash coarsely with a potato masher
  6. Add coconut milk and vegetable stock to pot, reduce heat to simmer soup for 10-15mins
  7. While soup is simmering, toast the pignolis on a dry pan on medium low heat (5-7 mins), once slightly brown, set aside
  8. Puree soup using a hand blender
  9. Serve the soup with toasted pignolis on top – Enjoy!
Recipe by Food Babe at