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Triple “C” Soup

Check out my video to learn more about a recipe I recently made – I call this re-engineered soup the  “Triple C” Cauliflower, Cumin and Coconut Soup.  There’s so much flavor from the spices and coconut you won’t even miss all the butter and milk!


Hanging out the couch reading inspiring stories and learning new recipes from “Moro East”
“Moro East” picture of the soup – my version looks the same but is a lot lighter without all the butter and milk!

Food Babe's Triple "C" Soup (Cauliflower, Cumin, Coconut)

Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins

Serves:  6


  • 1 tablespoon coconut oil
  • 2 medium white onions, chopped
  • 3 teaspoons cumin seeds
  • 3 teaspoons garlic cloves, minced
  • ½ teaspoon ground cinnamon
  • ½ teaspoon paprika
  • ½ teaspoon ground chili powder
  • 1 head cauliflower, chopped
  • 2 cups unsweetened coconut milk
  • 2 cups vegetable broth (without yeast extract)
  • 4 tablespoons 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 minutes, 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 minutes 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 10-15 minutes.
  7. While soup is simmering, toast the pignolis on a dry pan on medium low heat (5-7 minutes), once slightly brown, set aside.
  8. Puree soup using a hand blender.
  9. Serve the soup with toasted pignolis on top – Enjoy!


Mashed steamed cauliflower before adding coconut milk and broth
The toasted pignolis add a depth of flavor to die for! Enjoy!

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10 responses to “Triple “C” Soup

    1. Thanks Dean! It’s amazing how incredible something can still taste when you leave out the added animal fat and include more spices! If you try the recipe – let me know!

      1. I make a similar soup but I use chipotle and cayenne… BTW Love your recipes…inspired me to make vegan tomato soup tonight with roasted asparagus…YUMMY!

  1. Oh my goodness Vani- this looks delicious and easy!! What would you suggest instead of Pignolis?
    I followed your cookie recipe and baked some over the weekend. YUM! thank you..

    1. Glad you liked the cookies! They taste so sinful, right? You could use toasted almonds or cashews or sunflower seeds! Any nut will really do – mmmm toasted pecans or walnuts would be an interesting choice too!

  2. Thanks for this recipe. My fav soup to make is cauliflower, red beet (tops too), onion & cilantro. Tonight I will try your roasted cumin seeds, and instead of straight stock, I will use 2 cups stock and 2 cups coconut milk. Thanks FB! Good job on your site.
    Got any suggestions for my John Dory tomorrow night?

  3. I previously made her carrot and lentil soup which is out of this world! So as a follow up, I made this soup with great expectations. Unfortunately, it was on the bland side for my family’s taste. Maybe I was expecting similar flavors or something but I will keep trying and adjust the seasonings. Anyone have any successful adjustments?

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