Spiced Cauliflower Soup Recipe

Healthy spiced cauliflower soup with cumin, nutmeg, ginger, cinnamon, and harissa and added potato for some added body.  

Nutritional Information  

Each serving of this recipe contains 295 calories, 5g of protein, and 4g of fibre. The information provided is for the soup alone, not including the roasted chickpeas it’s served with here. 

In terms of vitamins and minerals, each serving contains 90% of the recommended daily amount of vitamin C, 25% of the RDA of vitamins K and B6, and 20% of both folate and B5. Each serving also contains 2.2mg of iron.  

Further Information: Plant Based Iron Sources  

How to store, reheat, and does it keep?  

Store any leftovers in an airtight container in the fridge for 3-4 days. This recipe can be frozen but defrost before reheating. Reheat in the microwave if you want to, but for best results, return to the hob and reheat slowly on low heat for 7-10 minutes.  

Ingredient Choices and Substitutions  

I used Elmlea Plant Double for this recipe. You can use any vegan cream of your choice for this recipe, but for the same texture, I’d recommend a thicker option – another double cream alternative or something coconut based, rather than a thinner option like Alpro single.  

You’ll notice umami stock on the ingredients list for this recipe, I used the Kallo Umami stock in this dish. While that’s not 100% essential, it does add something to the recipe. But if you can’t get your hands on any, substitute it for regular vegetable stock, ideally not a reduced salt variety.  

Serving Suggestions  

Served here with roasted salt and pepper chickpeas to add some protein to this dish. Alternatively, top with spiced toasted seeds for that added crunch and some healthy fats. 

Spiced Cauliflower Soup Recipe 

Warmly spiced cauliflower soup recipe with potato to add a little bulk and an abundance of warm spices.  

This recipe is gluten free, dairy free, soy free, nut free and vegan friendly. 

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Spiced Cauliflower Soup Recipe

Warmly spiced cauliflower soup recipe with potato to add a little bulk and an abundance of warm spices.

Course Lunch, Soup

Keyword cauliflower soup

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 2

Calories 295 kcal

Ingredients

• 1 small cauliflower broken into florets
• 1 tsp sunflower oil
• 1 tsp ground cumin
• ½ tsp ground nutmeg
• Pinch of ground ginger
• Pinch of ground cinnamon
• 1 medium red onion diced
• 1 tsp sunflower oil
• 1 tsp ground cumin
• 1 tsp harissa seasoning
• ¼ tsp ground cinnamon
• Generous amount of salt and pepper
• ½ cup vegan cream
• 3 ½ cups umami stock
• 1 medium baking potato peeled and chopped into small cubes

Instructions

1. Preheat oven to 190°c. Add your oil to a baking dish and place in the oven while it preheats.

2. Add chopped cauliflower and all the spices in the cauliflower section to the preheated dish and toss to evenly coat in the spices. Return the dish to the oven and cook for 20-25 minutes until the cauliflower is tender.
3. While the cauliflower is cooking, add your onion and other tsp of oil to a large saucepan on medium heat. Cook for 4-5 minutes, then add the remaining spices and chopped potato.
4. Cook for a few minutes, then add the cream and stock. Reduce to a low simmer and cook for 25-30 minutes, stirring often. When the cauliflower is ready, add that to the pan with the potato and onion, stir to combine and leave that in the pan for the remainder of the potato’s cooking time. Once the potato is tender, blend your soup using an immersion blender. Add more stock if necessary to reach your desired texture.

Serve and enjoy!

Until tomorrow, 

Sophie 

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