Creamy Cauliflower Soup

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.

This Creamy Cauliflower Soup 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. 

Recipe Ingredients:

• 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 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.

How to Make Creamy Cauliflower Soup

Step 1: Sauté 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.

Step 2: Add Spices: Now add in the turmeric, paprika, and a dash of salt and pepper. Stir for another minute until the spices are fragrant.

Step 3: Add 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.

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.

Step 4: Blend 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.

Step 5: Garnish 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.

Recipe FAQ

Recipe Tips and Modifications:

• 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 Asian Flavor: Red curry paste is a great addition to this soup, add it just after you have sauteed the veggies.

Storage Tips:

Once cooked and cooled, store leftover soup in an airtight container in the fridge for up to 4 days.

You also can freeze this soup. Let it cool completely and then store in an airtight container in the freezer for up to 3 months.

How to Serve Cauliflower Soup:

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

Other Cauliflower Soups You Might Like:

• 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

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.

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Course: Soup

Cuisine: American

Keyword: cauliflower, healthy, mediterranean diet, soup, vegan, vegetarian

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

6

Author: Julia

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 4 garlic cloves, minced
• ▢ 1/4 cup sweet onion, diced
• ▢ 1 large carrot, peeled, chopped
• ▢ 1 tablespoon turmeric
• ▢ 1/2 teaspoon paprika or smoked paprika for smoky flavor
• ▢ 1 head of cauliflower, stems removed, broken into florets {should be about 4-5 cups of cauliflower}
• ▢ 1 cup chickpeas drained and rinsed
• ▢ 4 cups vegetable broth
• ▢ 1/2 of a lemon juiced
• ▢ Fresh parsley, Chopped for garnish

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Instructions

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

Notes

• 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.
• 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.