Spiced Cauliflower Soup

Why You’ll Love This Recipe

This soup is both nutritious and delicious, with a velvety texture and bold, earthy flavor. It’s easy to make, naturally gluten-free, and can be made vegan or dairy-free without sacrificing taste. The combination of roasted or sautéed cauliflower with aromatic spices makes every spoonful satisfying and nourishing. It also stores beautifully, making it ideal for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil or coconut oil
• Onion, chopped
• Garlic, minced
• Fresh ginger, grated
• Cauliflower, chopped into florets
• Ground cumin
• Ground coriander
• Turmeric
• Smoked paprika (optional)
• Vegetable broth
• Coconut milk or cream (optional, for richness)
• Salt and black pepper
• Lemon juice, for brightness
• Fresh cilantro or parsley, for garnish

Directions

1. Heat oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in garlic and ginger and cook for another minute until fragrant.
3. Add cauliflower florets, cumin, coriander, turmeric, and paprika. Stir well to coat the vegetables in the spices.
4. Pour in the vegetable broth and bring to a simmer. Cover and cook for 15–20 minutes, or until cauliflower is very tender.
5. Remove from heat. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in coconut milk or cream (if using) and season with salt, pepper, and a squeeze of lemon juice.
7. Simmer for an additional 5 minutes to blend flavors.
8. Serve hot, garnished with fresh herbs and a drizzle of coconut milk or olive oil if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: about 40 minutes

Variations

• Roasted Cauliflower: Roast the cauliflower first for a deeper, nuttier flavor.
• Spicy Version: Add a pinch of cayenne or red chili flakes for heat.
• Thicker Texture: Use less broth for a heartier, spoonable soup.
• Add Protein: Blend in cooked white beans or lentils for a protein boost.
• Cheesy Twist: Stir in some grated Parmesan or nutritional yeast for a cheesy finish.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a pot over medium heat, stirring occasionally.
You can also microwave individual servings in 1-minute intervals until heated through.
This soup freezes well—store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use frozen cauliflower?

Yes, frozen cauliflower works well—just add it directly to the pot and increase the cooking time slightly.

Is this soup vegan?

Yes, it’s naturally vegan if made with vegetable broth and coconut milk.

What’s the best way to blend the soup?

An immersion blender is easiest, but a regular blender works too. Just cool the soup slightly before blending and blend in batches if needed.

Can I make this ahead of time?

Absolutely. The flavors actually deepen as it sits. Just store in the fridge and reheat when ready to serve.

How can I thicken the soup?

Reduce the broth slightly or stir in a peeled, diced potato during cooking to add body.

Can I add other vegetables?

Yes, carrots, sweet potatoes, or parsnips blend well into the soup and add a natural sweetness.

What if I don’t like coconut milk?

You can leave it out or substitute with cream, half-and-half, or a non-dairy milk like almond or oat.

Can I make it in a slow cooker?

Yes. Add all ingredients except coconut milk and lemon juice to the slow cooker. Cook on low for 6–7 hours, blend, then stir in coconut milk and lemon juice before serving.

How spicy is this soup?

As written, it’s mildly spiced with aromatic spices. You can easily adjust the heat level to your liking.

What goes well with this soup?

Serve with crusty bread, naan, or a simple side salad for a complete meal.

Conclusion

Spiced Cauliflower Soup is a flavorful, nourishing dish that’s easy to make and endlessly adaptable. With its rich texture, warm spices, and simple ingredients, it’s the perfect bowl of comfort on a chilly day. Whether you enjoy it as a light meal or a cozy starter, this soup is sure to become a regular in your fall and winter rotation.

Spiced Cauliflower Soup

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Spiced Cauliflower Soup is a creamy, comforting soup infused with warm spices like cumin, turmeric, and coriander. Naturally gluten-free and easily made vegan, it’s a nourishing, flavorful dish perfect for cozy nights or elegant starters.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Middle Eastern-Inspired
• Diet: Vegan

Ingredients

• 2 tbsp olive oil or coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 medium head cauliflower, chopped into florets
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ½ tsp smoked paprika (optional)
• 4 cups vegetable broth
• ½ cup coconut milk or cream (optional)
• Salt and black pepper to taste
• 1 tbsp lemon juice
• Fresh cilantro or parsley, for garnish

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Instructions

1. Heat oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
2. Stir in garlic and ginger; cook for 1 minute until fragrant.
3. Add cauliflower florets, cumin, coriander, turmeric, and paprika. Stir to coat well.
4. Pour in vegetable broth. Bring to a simmer, cover, and cook for 15–20 minutes until cauliflower is tender.
5. Remove from heat and blend the soup until smooth using an immersion blender or regular blender in batches.
6. Stir in coconut milk (if using), lemon juice, salt, and pepper. Simmer for 5 more minutes to blend flavors.
7. Serve hot, garnished with fresh herbs and a drizzle of coconut milk or olive oil if desired.

Notes

• For deeper flavor, roast the cauliflower before adding to the soup.
• Add cayenne or red chili flakes for a spicier version.
• Blend in white beans or lentils for extra protein and creaminess.
• Substitute coconut milk with cream or non-dairy alternatives based on preference.
• This soup freezes well—ideal for meal prep.

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 4g
• Sodium: 580mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg