cauliflower poblano soup2


Cauliflower Poblano Soup (Keto and Gluten Free)

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We don't know about you, but January = soup-making month in the WOT Test Kitchen.

It’s cold outside, so we say the more warm and hearty food we can cook up, the better. Straight out of our test kitchen is this delicious recipe for Cauliflower Poblano Soup. It’s creamy and packed full of flavor, thanks to the addition of the poblano peppers.

It also happens to be keto-friendly and gluten-free (just make sure you use gluten-free chicken or vegetable stock). You can also make a batch and freeze it for chilly nights when you are craving something warm and cozy.

Cauliflower Poblano Soup (Keto and Gluten Free)


  • 1/4 cup olive oil
  • 1 large yellow onion (diced)
  • 1 cauliflower head, cored and trimmed and cut into pieces.
  • 1-2 poblano peppers, cored and cut into pieces (1 pepper for mild, 2 peppers for spicy)
  • 1 lime zest and juice plus extra for serving and garnish
  • 3 tbsp. curry powder
  • 1 can coconut milk
  • 1 cup whole milk
  • 1/2 cup cream this is optional, if not using, you can increase the chicken or vegetable stock
  • 2-3 cups chicken or vegetable stock
  • salt and pepper to taste
  • small raw cauliflower
  • fresh cracked pepper


  • In a large pot, heat oil over medium heat. Add onions and cook until translucent.
  • Add cauliflower pieces, cut poblano peppers, and zest from one lime. Reduce heat to low and continue cooking and stirring occasionally until all the cauliflower softens (approx 45 min). The cauliflower will render a good amount of moisture and added flavor.
  • Using a potato masher, break up the cauliflower in the pot into small pieces. If the pot seems dry, add a little stock.
  • Continue cooking for another 10-15 minutes until the cauliflower really breaks down. Add the curry powder and let the mixture simmer for a few more minutes.
  • Add the coconut milk, whole milk, cream, and 2 cups of stock. Depending on the thickness you desire, you can add another cup of stock.
  • Continue cooking over low heat for another 20 minutes. Add the juice from the lime to the pot and stir. Season to taste with salt and pepper.
  • Serve with chopped cilantro and wedges of lime for additional brightness.
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All photos by Lorianne DeVita

by Camila Alves McConaughey