This Spicy Cauliflower Soup is a creamy, comforting bowl of plant-based goodness, packed with fiber, protein, and healthy fats from almond milk and roasted cauliflower.
Infused with ginger, garlic, turmeric, and a hint of cayenne, it’s anti-inflammatory, low in saturated fat, and satisfying.
Quick, easy, and perfect for weeknight meals or meal prep, it elevates everyday cooking effortlessly.
Spicy Cauliflower Soup
Equipment
- 1 Baking tray, lined with Silpat or parchment
- 1 Small bowl (for spiced oil)
- 1 Blender
- Measuring spoons and cups
- Knife and chopping board
Ingredients
- 1 head cauliflower chopped into florets
- 2 stalks celery chopped
- 1 medium yellow onion roughly chopped
- 4 cloves garlic peeled and chopped
- 1- inch piece ginger peeled and chopped
- 3 tbsp oil of your choice
- 3 tsp ground coriander
- 1 tsp turmeric powder
- 2 tsp smoked paprika
- ½ tsp cayenne pepper adjust to taste
- 2.5 cups almond milk
- 2 tbsp cilantro chopped (for garnish)
- Jalapeño slices to garnish
- Salt and pepper to taste
Instructions
- Preheat the Oven for Roasting: Begin by preheating your oven to 400°F (200°C). Ensuring the oven reaches the correct temperature before you place the vegetables inside is key for even roasting and caramelization. Line a baking tray with a Silpat mat or parchment paper to prevent sticking and make cleanup easy.
- Prepare the Cauliflower Florets: Take the head of cauliflower and separate it into bite-sized florets, discarding the thick stem and any tough outer leaves. Try to keep the florets uniform in size to ensure they roast evenly. Place them on the prepared baking tray, leaving space between the florets so they roast instead of steam.
- Chop Aromatics and Celery: Peel the onion, garlic cloves, and ginger. Roughly chop the onion into large pieces, slice the garlic, and cut the ginger into chunks. Wash the celery stalks thoroughly, remove the ends, and roughly chop them into similar-sized pieces as the cauliflower. Add all these aromatics and celery to the same baking tray with the cauliflower.
- Mix the Spiced Oil: In a small bowl, combine 3 tablespoons of oil (olive oil, avocado oil, or your choice), 3 teaspoons of ground coriander, 1 teaspoon turmeric, 2 teaspoons smoked paprika, and 1/2 teaspoon cayenne pepper. Mix thoroughly until you have a smooth, fragrant spiced oil. This mixture will coat the vegetables and infuse them with flavor as they roast.
- Coat Vegetables with Spices: Using a brush or your hands, evenly coat the cauliflower, onion, garlic, ginger, and celery with the spiced oil mixture. Make sure each piece has a light, uniform layer. The coating helps the vegetables roast beautifully and enhances the depth of flavor in the soup.
- Roast the Vegetables: Place the tray in the preheated oven and roast for 30 minutes, or until the cauliflower is tender and lightly golden at the edges. Halfway through roasting, stir the vegetables gently to ensure even browning. You’ll notice a wonderful aroma as the spices and vegetables caramelize.
- Reserve Cauliflower for Garnish: Once roasting is complete, carefully remove the tray from the oven. Set aside a few cauliflower florets for garnishing the soup later. This small touch will make the final dish visually appealing and add a roasted texture for contrast.
- Blend the Soup Base: Transfer the remaining roasted vegetables to a blender. Pour in 2.5 cups of almond milk to help achieve a smooth, creamy texture. Blend the mixture until silky and completely lump-free. Depending on your blender and preference, you can blend for 1–3 minutes to achieve your desired consistency.
- Adjust Seasoning: Taste the soup and season with salt and pepper according to your preference. This step is crucial—proper seasoning enhances the natural flavors of the roasted vegetables and the spices. Adjust slowly, tasting as you go, so the soup has a perfectly balanced flavor.
- Serve and Garnish: Ladle the smooth soup into bowls. Top each serving with the reserved roasted cauliflower florets, freshly chopped cilantro, and a few slices of jalapeño for heat and visual appeal. This finishing touch not only makes the soup beautiful but adds a pop of fresh flavor and texture.
- Optional Serving Tips: erve hot alongside crusty bread, a light salad, or a sprinkle of seeds for added crunch. The soup can also be stored in airtight containers for meal prep, making it convenient for busy days. Each spoonful is creamy, spicy, and packed with nutrients.
Notes
- Roasting the vegetables intensifies their natural sweetness and adds depth of flavor.
- Adjust cayenne pepper according to your preferred spice level. Start small if you prefer mild heat.
- Almond milk gives the soup a creamy texture while keeping it dairy-free and light.
- Use a high-speed blender for a silky smooth soup, or an immersion blender for a chunkier texture.
- This soup freezes well; divide into portions for easy meal prep.
- Garnishes like cilantro and jalapeños add color, freshness, and extra flavor contrast.
Chef’s Secrets For Perfect Soup
To make this soup truly outstanding, focus on roasting the vegetables evenly.
Cutting the cauliflower, celery, and onion into uniform pieces ensures each piece caramelizes beautifully.
Don’t skip the spiced oil coating—the combination of turmeric, coriander, smoked paprika, and cayenne not only adds depth but also brings out the soup’s warmth and aroma.
When blending, use a high-speed blender for a perfectly creamy texture without needing cream.
Lastly, reserving a few roasted florets for garnish gives the soup a professional touch, adding both texture and visual appeal.
Serving Suggestions For Maximum Enjoyment
This soup shines as a standalone meal or as a starter for a larger dinner.
Serve it hot with warm crusty bread, garlic toast, or soft pita slices.
A light drizzle of olive oil or a sprinkle of toasted seeds adds extra richness and crunch.
For a more substantial meal, pair it with a leafy green salad or roasted chickpeas.
Jalapeño slices and fresh cilantro as a garnish not only enhance flavor but make the presentation more inviting.
Storage Tips To Keep Fresh
This soup can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove over low-medium heat, stirring occasionally to maintain creaminess.
It also freezes beautifully: portion into freezer-safe containers and freeze for up to 3 months.
When reheating from frozen, thaw overnight in the fridge and warm slowly to preserve flavor and texture.
Avoid microwaving on high, as it can alter the creamy consistency.
Frequently Asked Questions
1. Can I make this soup less spicy?
Absolutely! Simply reduce the cayenne pepper to 1/4 or 1/2 teaspoon. You can also omit the jalapeños for garnish if you prefer mild heat. The soup will remain flavorful thanks to the roasted vegetables and aromatic spices.
2. Can I use other types of milk instead of almond milk?
Yes, you can substitute with oat milk, soy milk, or even dairy milk if preferred. Just choose unsweetened milk to avoid altering the soup’s flavor balance. Each type will slightly change the creaminess but the soup will still be delicious.
3. Can I make this soup ahead of time?
Definitely! Roast the vegetables in advance and store them in the refrigerator for up to 2 days. Blend with almond milk just before serving for the freshest taste. The full soup also reheats well, making it convenient for meal prep.
4. Can I add other vegetables to the soup?
Yes! Carrots, sweet potatoes, or bell peppers can be roasted along with the cauliflower to add extra flavor, color, and nutrients. Just adjust roasting time depending on the vegetable’s density to ensure even cooking.
5. Is this soup suitable for meal prep or freezing?
Absolutely. This soup freezes beautifully. Portion into individual containers and freeze for up to 3 months. Reheat slowly on the stove after thawing in the refrigerator to maintain a creamy texture. This makes it a perfect option for batch cooking.
