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Creamy Cauliflower Soup

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My Creamy Cauliflower Soup is a warming and healthy soup that is perfect for any time of year but especially when the weather is cold. I flavor this beautiful Golden Soup with fresh garlic and ginger, as well as ground turmeric and paprika, which all adds wonderful depth of flavor and is an immunity boosting soup. If you love a simple vegan soup recipe,  and you need a comforting, belly warming dish, this is for you!

Creamy Cauliflower Soup with crispy chickpea.

CREAMY CAULIFLOWER SOUP

Happy New Year!

I hope you all had a wonderful holiday season and are ready for some delicious recipes in 2023. 

I am excited to start the year off with a vegan, healthy and protein packed soup that also will boost your immune system during cold and flu season. It is one of my favorite soup recipes and great for a weeknight dinner.

This easy cauliflower soup recipe is not only filling and warming, but a beautiful color from the turmeric. I think it is the best cauliflower soup recipe that I have made.

It packs ingredients like turmeric, garlic, ginger and lemon juice mixed together. The combination is the perfect way to flavor a soup while making it extra healthy.

In addition to being healthy, colorful and delicious, this creamy cauliflower soup is vegan and uses basic ingredients.

It comes together quickly making it an easy weeknight meal option or perfect to make when you are feeling under the weather.

I like to top this soup with crispy chickpeas, fresh parsley or cilantro and crushed red pepper for some extra spice. 

As well as adding protein, the chickpeas thicken the soup naturally, without the need for flour.

So if you also use a gluten-free vegetable stock, it makes this a gluten free cauliflower soup, suitable for celiacs or anyone following a gluten-free diet.

If you like cauliflower recipes try this Turmeric Roasted Cauliflower, Curry Roasted Cauliflower, Instant Pot Cauliflower Soup, Air Fryer Buffalo Cauliflower, Za’atar Roasted Cauliflower or this Cauliflower Tabbouleh. 

Creamy Cauliflower Soup ingredients.

CREAMY CAULIFLOWER SOUP INGREDIENTS

OIL: Olive oil is always my oil of choice for its great flavor and healthy benefits. I like to try and use extra virgin olive oil when I can.

SPICES: This recipe uses immunity boosting turmeric and paprika to add flavor to the soup.

VEGETABLES: I start the soup by sautéing a combination of fresh garlic, sweet onion, carrot and fresh ginger for the base of the soup. I then add a whole head of cauliflower cut into cauliflower florets to the soup. This is a veggie packed soup that is perfect for a healthy, filling meal in the winter months. 

STOCK: I use 4-6 cups of Heinen’s vegetable stock but you can also use chicken broth it just won’t be vegan or vegetarian. The amount you add will depend on the consistency you want once you simmer the vegetables with the broth. 

CHICKPEAS: I add a cup of drained and rinsed chickpeas to the soup. Once blended, they are a great way of thickening the soup and adding protein. 

LEMON: I add the juice of half a lemon to the soup, just before blending. The lemon juice balances out the other flavors in the soup, adding great acidity. You can add more or less depending on your tastes.

GARNISH. I like to garnish this soup with some fresh parsley and crushed red pepper. You can also add some crispy chickpeas for garnish too, then add great crunch.

Creamy Cauliflower Soup in a pot.

HOW TO MAKE CREAMY CAULIFLOWER SOUP RECIPE

SAUTE THE VEGETABLES. Start by heating 2 tablespoons of olive oil in a large dutch oven or large pot over a medium-low heat and add the garlic cloves and sauté for 1 minute. Next, add the garlic, carrots and fresh ginger and continue to sauté for 2 minutes.

ADD THE SPICES. Now add in the turmeric, paprika, and a dash of salt and pepper. Stir for another minute until the spices are fragrant.

ADD THE CAULIFLOWER. Next add in the cauliflower and sauté for about 8 minutes. Then pour in 4 cups of vegetable broth and simmer until the cauliflower has softened. Add in the chickpeas and simmer for another 2 minutes.

Creamy Cauliflower Soup cauliflower in pot.

Then pour in 4 cups of vegetable broth and simmer until the cauliflower has softened. Add in the chickpeas and simmer for another 2 minutes.

Creamy Cauliflower Soup cauliflower and broth in a pot.

BLEND THE SOUP. Working in batches, puree the soup with an immersion blender or you can use a regular blender to blend the soup into a creamy soup.

FINISH THE SOUP. Once smooth, pour the soup back into the pot and stir in the lemon juice.

If you think the soup is too thick you can add in additional broth and simmer until warmed through. Serve the soup with a garnish of fresh parsley, crispy chickpeas or homemade croutons and red pepper flakes.

Creamy Cauliflower Soup blended soup.

WHY IS MY CAULIFLOWER SOUP BLAND?

Cauliflower soup is a great vegetable and one that is packed full of flavor.

So, if your cauliflower soup is bland it is likely due to a lack of seasoning.

Take time to properly season the soup with salt and black pepper and your favorite spices. I also like to add turmeric and paprika and also some fresh garlic and ginger to the soup, all of which adds levels of flavor.

Sometimes I will taste the soup at the end and add more depending on the flavor I am looking for. 

WHAT IS THE SECRET TO MAKING GOOD SOUP?

The secret to great tasting soup is to first saute the base veggies, this adds so much flavor to the base of the soup.

Then I recommend using a good quality broth along with the proper amount of seasoning.

Salt and black pepper make a huge difference to so many meals. Add a little while the soup is cooking, then check the seasoning again before you serve it and add a little more if you think it needs it.

Creamy Cauliflower Soup two bowls.

RECIPE TIPS & MODIFICATIONS

  • HOW TO STORE LEFTOVER SOUP: Once cooked and cooled, store leftover soup in an airtight container in the fridge for up to 4 days.
  • BLENDING THE SOUP: If your blender won’t get the soup to a very creamy consistency you can strain out the soup to remove any leftover chunks that won’t blend into the soup.
  • ADD SPICES: Try adding other spices like ground coriander, curry powder, or cayenne red pepper.
  • ADD OTHER VEGETABLES: You can add other vegetables to the soup like celery, bell pepper or tomatoes. Butternut squash or sweet potato would be a great addition to this soup too.
  • FOR A CREAMIER SOUP: If you want a creamier version with a hint of coconut flavor try adding coconut milk in place of some of the broth.
  • ADD SOME ASIAN FLAVOR: Red curry paste is a great addition to this soup, add it just after you have sauteed the veggies.

Creamy Cauliflower Soup with spoons.

HOW TO SERVE THIS HEALTHY CAULIFLOWER SOUP

I like to serve this soup alongside crusty bread; toasted pita or naan bread; and a healthy salad like my Mediterranean Roasted VegetablesMediterranean Bean SaladLemon Arugula Salad with Pine Nuts and this Summer Orzo Pasta Salad.

IF YOU LOVE THIS CREAMY CAULIFLOWER SOUP, TRY SOME OF MY OTHER FAVORITE SOUP RECIPES

MEDITERRANEAN FISH SOUP

CHICKEN & POTATO SOUP

LEBANESE LENTIL SOUP

MOROCCAN CARROT RED LENTIL SOUP

LEMON LENTIL SOUP

LENTIL SWEET POTATO SOUP

HOMEMADE MINESTRONE SOUP

Creamy Cauliflower Soup with logo

Creamy Cauliflower Soup with crispy chickpea.

Golden Soup

Yield: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

My Creamy Cauliflower soup is a warming and healthy soup that is perfect for any time of year but especially when the weather is cold. I flavor this beautiful Golden Soup with fresh garlic and ginger, as well as ground turmeric and paprika, which all adds wonderful depth of flavor and is an immunity boosting soup. If you love a simple vegan soup recipe,  and you need a comforting, belly warming dish, this is for you!

Ingredients

  • 2 tbsps. olive oil
  • 1 tbsp. turmeric
  • 1/2 tsp. paprika
  • 4 garlic cloves, minced
  • 1/4 cup sweet onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 tbsp. fresh ginger, grated
  • 4- 6 cups Heinen's vegetable stock {depends on the consistency you want}
  • 1 head of cauliflower, stem removed, cut into florets {about 4-5 cups}
  • 1 cup chickpeas, drained and rinsed
  • 1/2 of a lemon, juiced
  • Fresh parsley for garnish
  • Crushed red pepper for garnish
  • Crispy chickpeas for garnish

Instructions

  1. Heat 2 tbsps. olive oil in a large dutch oven or pot over medium heat.
  2. Add the garlic and sauté for 1 minute. Add the garlic, carrots and fresh ginger and continue to sauté for 2 minutes.
  3. Add in the turmeric, paprika, and a dash of salt and pepper. Stir for another minute until the spices are fragrant.
  4. Add in the cauliflower and sauté for about 8 minutes.
  5. Pour in 4 cups broth and simmer until the cauilflower is soft. Add in the chickpeas and simmer for another 2 minutes.
  6. Working in batches puree the soup in a blender or you can use a handheld blender to blend the soup into a creamy consistency.
  7. Pour the soup back into the pot and stir in the lemon juice. If you think the soup is too thick you can add in additional broth and simmer until warmed through.
  8. Serve the soup with fresh parsley, crispy chickpeas and crushed red pepper.
  9. Store the leftovers in an airtight container in the fridge for up to 4 days.

Notes

If you blender won't get the soup to a very creamy consistency you can strain out the soup to remove any leftover chunks that won't blend into the soup.

Try adding other spices like coriander, curry and cayenne red pepper.

You could add other vegetables to the soup like celery, bell pepper or tomatoes.

Squash like butternut squash or sweet potato would be a great addition to this soup.

If you want a creamier version with a hint of coconut flavor try adding coconut milk in place of some of the broth.

Red curry paste and ginger is also a nice addition to this soup for a more Asian style flavor in the soup.

Today’s post is sponsored by Heinen’s. As always, opinions are 100% my own. 

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