Spicy Cauliflower Soup without Cream

spicy cauliflower soup in white bowl with vintage spoon on grey tile background with props.

5 from 1 vote

Spicy Cauliflower Soup without Cream

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.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: International

Diet: Gluten Free, Low Calorie, Low Lactose

Servings:

Calories: 283kcal

Author: Yvonne

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