This Spicy Cauliflower Soup is as easy to make as it is delicious.
Ordinary cauliflower florets are transformed into a creamy, flavorful bowl of soup that is seasoned with a blend of ginger, turmeric, cumin, and a hint of heat from red pepper flakes and cayenne pepper.
About the Recipe
The flavors from the spices combined with coconut milk and roasted cauliflower is the perfect blend of heat and creaminess.
The cilantro garnish adds a pop of color and a refreshing contrast to the soup’s bold flavors.
You will love making this delicious recipe for a cozy weeknight dinner or when you are looking to impress your guests!
Why You Will Love This Recipe
Simple - The simplicity of this recipe makes it perfect for busy home cooks. You can easily whip up a gourmet-style soup without too much trouble in the kitchen.
Comforting - With a dynamic blend of spices and seasonings, along with the creamy texture, eating a bowl of this soup is a comforting and satisfying experience that is perfect for both chilly evenings or comforting lunches.
Versatile - This is a great recipe to add to your weekly menu as it pairs well with a variety of other dishes. You can serve this with some garlic bread and a fresh salad for a complete meal. Also appealing is the ease in which you can adjust the seasonings to your specific taste preferences.
Here are the ingredients you will need for this creamy soup:
- Olive oil: Use a good quality olive oil for the best flavor.
- Cauliflower: Use one head of cauliflower cut into florets.
- Garlic: Use fresh minced garlic cloves.
- Salt & black pepper
- Red pepper flakes
- Cayenne pepper
- Coconut milk: Use full-fat coconut milk for the best flavor and texture.
- Stock: I prefer to use chicken stock for this recipe. You can also use chicken broth or vegetable broth.
- Lemon juice: You can alternatively use a squeeze of lime juice.
- Cilantro: Use for garnish.
Let's make this spicy soup together!
Step 1: Preheat the oven to 425°F.
Step 2: In a large bowl, combine the cauliflower, 2 tablespoons of olive oil, salt, and black pepper. Transfer to a large baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until golden brown.
Step 3: While the cauliflower roasts, heat the remaining 2 tablespoons of olive oil in a soup pot or dutch oven. Add the garlic, ginger, turmeric, cumin, red pepper flakes, and cayenne pepper. Sauté for 2-3 minutes, or until fragrant.
Step 4: Add the coconut milk and chicken stock to the large pot and bring to a simmer.
Step 5: When the cauliflower is roasted, reserve a few pieces for serving. Transfer the remaining cauliflower and lemon juice to the soup pot and stir.
Step 6: Use an immersion blender to purée the soup until smooth. Serve with the reserved cauliflower pieces and cilantro.
Expert Tips and Tricks
Here are some expert tips to make this great soup:
Leftovers - Use leftover soup to help you prepare for the rest of the week’s meals. Portion it out and store in individual containers to make it even easier!
Complete the meal - This soup would be great with a loaf of crusty bread and a nice green salad.
Use a blender - Instead of the immersion blender, you can use a regular blender and blend in small batches.
Here is some kitchen equipment you will need for this creamy cauliflower soup recipe. You can find all of these products on Amazon.
Soup pot - A good quality large soup pot is a must for soup season! This one is of great quality.
Soup bowls - These are some of my favorite soup bowls of all time. They are the perfect size and keep the soup nice and warm.
Parchment paper - I love these parchment paper sheets for roasting vegetables. They make clean up so much easier!
Here are some common recipe substitutions and variations for this healthy soup.
Chicken stock - Replace the chicken stock with vegetable stock for a fully plant-based vegetarian soup.
Heat - Control the level of spiciness by adjusting the amount of red pepper flakes and cayenne pepper. Mild or fiery, it's up to you.
Additions - Try adding in some extra vegetables when roasting the cauliflower. Some great additions would be carrots, sweet potatoes or butternut squash.
Spices - You can add in other spices like chili powder, curry powder, cumin seeds, or coriander seeds.
What To Serve With
Here are some recipes to serve alongside this comforting soup:
Greek Cucumber Salad - Packed with crisp mini cucumbers, juicy tomatoes, briny kalamata olives, and tangy feta cheese, this delightful salad is one you will want to make right away! There is a generous amount of fresh dill and lemon juice, bringing refreshing flavors to every bite.
Easy Parmesan Risotto - This Easy Parmesan Risotto is a simple and traditional risotto recipe that's done in 30 minutes. This creamy rice dish is simple but packed with so much flavor.
Italian Cheese Bread - Cheesy garlic herb butter pull apart bread is the perfect easy appetizer! This easy cheesy bread appetizer is perfect for any size gathering.
Frequently Asked Questions
While fresh cauliflower provides the best texture, frozen cauliflower can be used in a pinch. Just make sure to thaw and drain the frozen cauliflower before roasting it to avoid excess moisture in the soup.
If you're not a fan of coconut milk, you can substitute it with heavy cream for a rich and creamy texture. Alternatively, you could try almond milk or cashew cream for a nuttier taste.
Absolutely. If you find the soup too thick for your liking, you can add a bit more chicken stock or water to reach your desired consistency. Adjusting the liquid allows you to achieve the perfect balance of thickness.
Recipe Storage and Reheating
Here are storage and reheating instructions for this velvety soup:
Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a saucepan over low heat until warm.
Other Recipes to Try
Spicy Cauliflower Soup
- 4 tablespoons olive oil divided
- 1 head cauliflower cut in florets
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic
- 1 in piece ginger diced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper
- 1 can full-fat coconut milk
- 4 cups chicken stock
- 1 tablespoon lemon juice
- Cilantro for garnish
- Preheat oven to 425F.
- In a large bowl, combine cauliflower, 2 tablespoons olive oil, salt, and black pepper. Transfer to a baking sheet and roast for 25-30 minutes, until golden brown.
- Meanwhile, heat remaining 2 tablespoons olive oil in a soup pot or dutch oven. Add garlic, ginger, turmeric, cumin, red pepper flakes, and cayenne pepper. Sauté for 2-3 minutes, until fragrant. Add coconut milk and chicken stock and bring to a simmer.
- When cauliflower is roasted, reserve a few pieces for serving. Transfer remaining cauliflower and lemon juice to the pot and stir.
- Use an immersion blender to puree the soup until smooth. Serve with reserved cauliflower and cilantro.
- Note: Alternatively, you can use a blender to blend the soup in batches.