Cauliflower Soup

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This creamy vegan cauliflower soup will delight your tastebuds with flavorful spices like cumin, turmeric, cardamon with a sprinkle of red pepper to spice it up!

This creamy vegan cauliflower soup will delight your tastebuds with flavorful spices like cumin, turmeric, cardamon with a sprinkle of red pepper to spice it up!

The summer months are so unpredictable here in Pacific Grove, CA. We have a lot of sunny days year round, but the months of June and July when you expect the sun to to be brightest is actually thick with coastal fog. It seems to appear in the morning as I head out for work and then rolls back in when I return (sigh).

It’s the price you pay for living near the beach and after living on the Monterey Bay for over ten years, I’m still not completely tuned in with the fact that our summer months are filled with gray days. The gloom does burn off, but I can’t appreciate the glorious cool 70-75 degree breeze while I’m at the office!

I suppose that is why I’m craving the comfort of a warm bowl of soup! If you’re socked in with fog then evenings should include a good book and a bowl of this creamy cauliflower soup, ya think?!

I stumbled on this recipe on a health site called Proline Organic.  I think they sell health products mostly, but this recipe is what caught my eye!

This creamy vegan cauliflower soup will delight your tastebuds with flavorful spices like cumin, turmeric, cardamon with a sprinkle of red pepper to spice it up!

The list of ingredients for this recipe looks a little long, but don’t skimp on any of the spices. The flavors together are belly warming delicious, and it’s very easy to make! I had all the spices, even the turmeric and cardamom that gives this soup soup such a nice complex addition of flavor!

Have you noticed that I’m completely hooked on Cauliflower (Cauliflower Fried Rice, Cheesy Cauliflower Casserole, Low Carb Hamburger Casserole)? It’s such a healthy veggie full of fiber and Vitamin C  and when you add it in soups it blends into a thick creamy base. When the flavors meld together you think you’re consuming a rich heavy cream based soup instead of a dairy-free nutritious meal!

I know some of you are rolling your eyes (I see you!) about my weather complaints! Some of you are sweltering in heat and can’t imagine cooking soup, but that too shall pass and you’ll want a healthy serving of this soup!

I always feel a little bad for the tourists that try to escape the heat of the central valley and head toward the coast only to find that they actually need sweaters and long pants, so my final tip for you is to wait a bit before visiting Monterey Bay.

Perfect summer weather arrives in September and it’s glorious too because while the rest of California is begging for the cool weather to arrive, we get another couple of months of a mild breeze and bright sunshine!  I need to keep reminding myself that this gray weather will pass..

This creamy vegan cauliflower soup will delight your tastebuds with flavorful spices like cumin, turmeric, cardamon with a sprinkle of red pepper to spice it up!

Cauliflower Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 6-8
Ingredients
  • 1 TBL coconut oil
  • 2 medium onions, diced
  • 1 bay leaf
  • 1¼ teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ⅛ teaspoon ground cardamom
  • Black pepper to taste
  • 6 garlic cloves, minced
  • 4½ cups vegetable broth
  • 1 large cauliflower, chopped as evenly as possible
  • 1 13.5 ounce coconut milk (from a can)
  • 1 TBL apple cider vinegar
Instructions
  1. In a large stock pot heat oil over medium low heat. Add onions, cumin, salt, turmeric, coriander, cardamom and pepper. Mix well and sauté until onions are soft and fragrant. Stir in the garlic.
  2. Add the broth and cauliflower pieces and bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes or until cauliflower is cooked through.
  3. Remove stock pot from heat and with an immersion blender mix until the ingredients are creamy.
  4. Return pot to stove and turn heat to simmer. Add the coconut milk and vinegar.
  5. Simmer until all the ingredient are incorporated. Serve with red pepper flakes for a little warm spice!

This creamy vegan cauliflower soup will delight your tastebuds with flavorful spices like cumin, turmeric, cardamon with a sprinkle of red pepper to spice it up!

Sandra @ The Foodie Affair
 

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10 Comments on Cauliflower Soup

    • avatar
      July 18, 2016

      This soup is very flavorful and the leftovers are even better than the first bowl!

  1. avatar
    Cathy Sanders says:
    July 17, 2016

    Can’t wait to make the cauliflower soup.

    • avatar
      July 18, 2016

      You’ll love how easy this recipe is to make Cathy and super nutritious!

  2. avatar
    Michelle says:
    July 18, 2016

    We’ve had plenty of damp rainy days this summer and we’ve had soup a number of times. I love soup so much we eat it year round. Can’t wait to try your Cauliflower soup!

    • avatar
      July 18, 2016

      I’ve been making soup all year long too. With such busy schedules it’s nice to have made so we can scoop some up whenever we want!

  3. avatar
    Debra C. says:
    July 21, 2016

    There’s nothing I like better than a great bowl of soup and your cauliflower soup looks so creamy and delicious! The turmeric gives it such a beautiful color too. Your pictures are beautiful!

  4. avatar
    July 22, 2016

    Soup is always a favorite no matter the season!

  5. avatar
    christine says:
    July 24, 2016

    Oh wow, what a flavorful soup! Cauliflower will soon be in season here and I’ll def. be trying this. The spices sound great. Ya know, the one and only time I’ve been to California was a few years back in late June and I was surprised at the weather. I remember it being very grey most of the day. I was one of those people looking for the non stop sunshine and definitely didn’t pack for the non sunny mornings!

  6. avatar
    July 24, 2016

    We use cauliflower extensively in Indian cooking, but, I have never tried to put it into a soup and add Indian spices to it. I am going to make this soup for some family members who would never have thought of making soup from cauliflower. I will send you a photo of them enjoying the soup.

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