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–+ servings
Creamy Spiced Cauliflower Soup

Heavenly Creamy Spiced Cauliflower Soup for Cozy Nights

Indulge in this creamy spiced cauliflower soup, a guilt-free comfort dish packed with spices and flavor, perfect for any cozy night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dishes
Cuisine: Gluten-Free, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive or coconut oil substitute with avocado oil if desired
  • 1 yellow onion diced; red onion can be used as a substitute
  • 1 bay leaf omit if unavailable
  • 2 teaspoons ground cumin can replace with caraway seeds
  • 1 teaspoon kosher salt adjust quantity to taste
  • 1 teaspoon ground turmeric curry powder can be a substitute
  • 2 teaspoons ground coriander fennel seeds can provide a different flavor
  • 1 teaspoon ground cardamom use a smaller amount of cinnamon for variation
  • to taste black pepper freshly ground gives the best flavor
  • 1-2 cloves garlic minced; can substitute with garlic powder
  • 4 cups vegetable broth use homemade or low-sodium for health
  • 1 head cauliflower chopped; broccoli can be used for variation
  • 1 can full-fat coconut milk substitute with any plant-based cream
  • 1 tablespoon apple cider vinegar lemon juice can be a good alternative
For the Garnish
  • to taste fresh dill parsley or chives can be used instead

Equipment

  • Large soup pot
  • blender

Method
 

Step-by-Step Instructions
  1. In a large soup pot, heat 2 tablespoons of olive or coconut oil over medium-low heat until the oil shimmers gently.
  2. Add 1 diced yellow onion and a bay leaf to the pot, stirring to coat them in the warm oil. Sauté for about 7-10 minutes until the onions become translucent and slightly tender.
  3. Sprinkle in 2 teaspoons of ground cumin, 1 teaspoon of kosher salt, 1 teaspoon of ground turmeric, 2 teaspoons of ground coriander, 1 teaspoon of ground cardamom, and freshly ground black pepper to taste. Add 1-2 cloves of minced garlic and the crushed red pepper flakes; continue to sauté for another 2-3 minutes.
  4. Pour in 4 cups of vegetable broth and add 1 head of chopped cauliflower. Bring the mixture to a boil, then reduce to a gentle simmer. Cook uncovered for about 15 minutes or until the cauliflower is fork-tender.
  5. Carefully transfer the soup mixture to a blender in batches, or use an immersion blender to blend until completely smooth, about 2 minutes.
  6. Return the blended soup to the pot and stir in 1 can of full-fat coconut milk and 1 tablespoon of apple cider vinegar. Heat gently over low heat until warmed through.
  7. Ladle the creamy spiced cauliflower soup into bowls and garnish with fresh dill and additional black pepper, if desired. Serve hot.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 22gProtein: 5gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 600mgPotassium: 600mgFiber: 5gSugar: 5gVitamin C: 50mgCalcium: 4mgIron: 8mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze in individual portions for up to 3 months.

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