Creamy and comforting, this spicy cauliflower soup without cream 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 savory.
This spicy cauliflower soup without cream proves that indulgence doesn't require heavy ingredients. By replacing cream with a clever combination of aromatic spices and crispy roasted chorizo, this creamy soup boasts richness while being nutritious.
Like a comforting bowl of soup? I got you covered with this easy vegan cream of broccoli soup, sweet potato celery soup, and 5-ingredient roasted tomato soup.
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This spicy cauliflower soup without cream proves that indulgence doesn't require heavy ingredients. By replacing cream with a clever combination of aromatic spices and crispy roasted chorizo, this creamy soup boasts richness while being nutritious.
Like a comforting bowl of soup? I got you covered with this easy vegan cream of broccoli soup, sweet potato celery root soup, and 5-ingredient roasted tomato soup.
What are the benefits of cauliflower soup?
Often overlooked in the vegetable department because of its plain color, cauliflower offers a range of health benefits. Here are some of the advantages of indulging in a bowl of cauliflower soup:
- Nutrient-rich – Cauliflower is a nutritional powerhouse packed with essential vitamins, minerals, and antioxidants. Moreover, it is an excellent source of vitamin C, vitamin K, folate, and fiber.
- Low in calories – The nutrient-dense vegetable is also naturally low in calories, making it a satisfying and light option.
- High in fiber – Cauliflower soup provides a good amount of dietary fiber. This aids in satiety, helps regulate blood sugar levels, and promotes overall digestive health.
- Versatile and customizable – This cauliflower soup can be customized to suit various dietary preferences and restrictions. Whether you follow a vegan or vegetarian, adapt it to accommodate your needs.
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
Ingredient notes
- Cauliflower – Cut the cauliflower into similar-sized florets so they cook evenly.
- Onion – To make it savory, 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-savory flavor.
- 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 savory flavor.
Tips & substitutions
- Sauté the veggies first- To intensify the flavor 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 flavor every time. Next to the savory chorizo, roasted chopped nuts, seeds, and herbs are great toppings to add flavor 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.
How to make spicy cauliflower soup
Step 1: 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.
Step 2: Heat the olive oil on medium heat and sauté the diced onions for about a minute.
Step 3: Add the cauliflower florets, minced garlic, and spices. Sauté for about a minute, stirring frequently.
Step 4: 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.
Step 5: 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.
Step 6: Remove the pot from heat and blend with an immersion blender until smooth and creamy.
Expert tip
with, add other toppings for extra flavor. Garnish the spicy cauliflower soup with fresh herbs, such as chopped parsley, chives, or microgreens. These herbs add a pop of color and contribute a refreshing and herbaceous note to the dish.
What to serve with spicy cauliflower soup
This spicy cauliflower soup without cream pairs well with delicious sides that complement its flavors and textures:
- Crusty bread or chips – A slice of crusty bread or these homemade pita chips are a great choice to serve with the soup. The bread's texture and mild flavor provide a delightful contrast to the spicy soup.
- Fresh salad – Opt for a simple green salad with lemon herb vinaigrette dressing, or consider this 5-minute Asian cucumber salad to balance the heat.
- Roasted vegetables – These air-fryer crispy roasted carrots or herb-roasted butternut squash make a tasty and nutritious side dish for the cauliflower soup. The caramelized flavors of the roasted vegetables will complement the soup's spiciness.
More savory appetizers
Recipe FAQs
Next to nutmeg and bay leaves used in this recipe, there are other aromatic spices that go well with cauliflower soup. Try adding paprika and chili powder for smoky and even spicier touch. Or, add some curry and turmeric powder to give the soup a Thai-inspired twist. Experiment and adjust the spice amounts to suit your personal preferences.
The most common reason for a tasteless cauliflower soup is inadequate seasoning. Cauliflower has a mild flavor, so season it properly to bring out its full potential.
Also, if the cauliflower and other vegetables in the soup are undercooked, they may lack flavor. Ensure the vegetables are fully cooked and tender before you blend the soup.
Last but not least, if the soup is too watery or overly diluted, it can lead to a bland taste. So make sure you use an appropriate amount of liquid in proportion to the other ingredients.
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.
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📖 Recipe
Spicy Cauliflower Soup without Cream
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
- fresh herbs
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
- 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.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
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