Creamy and comforting, this spicy cauliflower soup is the best healthy lunch or dinner on cold days. The best part? Crispy chorizo chips give this mellow dish a spicy touch, making it extra savoury.
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I have been a soup lover for as long as I can remember. That is why I am often craving a comforting bowl that warms my bones and satisfies my belly. And right there, this creamy cauliflower soup comes into play. The easy recipe is whipped up in about half an hour and is super easy to make.
Often overlooked in the vegetable department because of its plain colour, cauliflower is a powerhouse if looked at its nutritional value. It is rich in fibre and delivers vitamins C and K.
Like a comforting bowl of soup on cold days? I got you covered with these healthy and flavourful soup recipes to satisfy your body and soul:
Why you'll love this recipe
- ultra-creamy but dairy-free
- naturally gluten-free
- keto-friendly
- easy to make
- only a few ingredients needed
- ready in 30 minutes
- meal-prep friendly
Ingredients
- Cauliflower – Cut the cauliflower into similar-sized florets, so they cook through evenly.
- Onion – To make it savoury, roasting some onions is a must to start. I used yellow onion in this recipe.
- Garlic – Like onion, garlic is also perfect for that ultra-savoury flavour.
- Olive oil – You can also use a different vegetable oil in this recipe.
- Vegetable stock – You can use homemade vegetable stock or broth. This recipe also works with organic stock cubes.
- Chorizo – Use the Spanish sausage as a crispy and spicy topping for the creamy soup.
- Spices – A dried bay leaf and a pinch of nutmeg work well with the cauliflower and support the savoury flavour.
Instructions
Remove the stem and leaves from the cauliflower, give it a good rinse under cold water, pat dry and cut into florets. Peel and dice the onion as well as the garlic cloves.
Heat the olive oil on medium heat and sauté the diced onions for about a minute.
Add the cauliflower florets, minced garlic and spices. Sauté for about a minute, stirring frequently.
Add the vegetable stock and simmer for about 20-25 minutes until the cauliflower florets are tender. Take out a cauliflower piece with a spoon and check with a knife or toothpick if the cauliflower is tender enough to blend.
Meanwhile, cut and peel about a finger-long part from the chorizo and thinly slice it. Heat a small non-stick pan on medium to high heat and roast the chorizo slices until crispy. Set aside.
Remove the pot from heat and blend with an immersion blender until smooth and creamy.
Tips & substitutions
- Sauté the veggies first- To intensify the flavour of the vegetables and spices, I always roast them before adding any liquids.
- Blending options – You can blend the soup with an immersion blender directly in the pot. Remove the pot from the heat before doing so. Don’t have a stick blender? Let the soup cool a bit and transfer it to a stand-alone blender. Put the lid on and blend until smooth.
- Too thick or too thin? – If you find the soup too thick after blending, add more vegetable stock, stir and cook for a couple more minutes. If you find it too thin, continue cooking it until reduced to the desired consistency.
- Top it off – I love to load up my soups with flavourful toppings and change them up to get a different flavour every time. Next to the savoury chorizo, roasted chopped nuts, seeds, and herbs are great toppings to add flavour and texture to the cauliflower soup.
- Make it vegan – If you want the soup to be entirely plant-based, omit the chorizo topping. If you still want a crunchy topping, add roasted nuts, croutons (roasted bread cubes) or similar.
Recipe FAQs
Transfer any leftovers to an airtight container and store them in the fridge. Alternatively, you can also freeze the soup.
The cauliflower soup will be good for up to 5 days when stored in the fridge. In the freezer, it will keep for at least 3 months.
📖 Recipe
Spicy Cauliflower Soup
Ingredients
For the soup
- 500-600 g cauliflower (1.3 lb)
- 1 medium onion
- 1 garlic clove
- 2 tablespoon olive oil
- 600 ml vegetable stock(2 ½ cups)
- 1 bay leave
- pinch of nutmeg
- salt and pepper to taste
For the topping
- thumb-piece chorizo
Instructions
- Remove the stem and leaves from the cauliflower, give it a good rinse under cold water, pat dry and cut into florets. Peel and dice the onion as well as the garlic cloves.
- Heat the olive oil on medium heat and sauté the diced onions for about a minute. Add the cauliflower florets, minced garlic and spices. Sauté for a couple of seconds, stirring frequently.
- Add the vegetable stock and simmer for about 20-25 minutes until the cauliflower florets are tender. Take out a cauliflower piece with a spoon and check with a knife or toothpick if the cauliflower is tender enough to blend.
- Meanwhile, cut and peel about a finger-long part from the chorizo and thinly slice it. Heat a small non-stick pan on medium to high heat and roast the chorizo slices until crispy. Set aside.
- Remove the pot from heat and blend with an immersion blender until smooth and creamy.
- Top with chorizo chips, infused oil from the pan, sprinkle with the herbs of choice and enjoy.
Notes
- Sauté the veggies first- To intensify the flavour of the vegetables and spices, I always roast them before adding any liquids.
- Blending options – You can blend the soup with an immersion blender directly in the pot. Remove the pot from the heat before doing so. Don’t have a stick blender? Let the soup cool a bit and transfer it to a stand-alone blender. Put the lid on and blend until smooth.
- Too thick or too thin? – If you find the soup too thick after blending, add more vegetable stock, stir and cook for a couple more minutes. If you find it too thin, continue cooking it until reduced to the desired consistency.
- How to store – If stored in an airtight container, the cauliflower soup will be good for up to 5 days when stored in the fridge. In the freezer, it will keep for at least 3 months.
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