Spicy Cauliflower Soup
A creamy, flavorful, and plant-based soup with roasted cauliflower, aromatic spices, and almond milk. Quick to make, nutrient-dense, and lightly spiced, this soup is perfect for a healthy weeknight dinner or meal prep. Garnish with fresh cilantro and jalapeños for an extra burst of flavor.
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.
