Creamy Spiced Cauliflower Soup

News. I'm never eating cauliflower in any other form from now on. Nope. Only in this exact soup, as it's too good to waste cauliflower on anything else. If you've been looking for an extraordinary cauliflower soup recipe you've come to the right place. I don't mean to brag but...ohmygod. How is it that cauliflower can be shaped to taste soooo good? It's straight up magical, you guys.   

I seriously had to put this soup away as soon as it cooled, because I kept slurping it from the ladle as I passed by. That's when you know you've made a great soup. It's luxurious and silky. This coconut-creamed cauliflower soup is infused with aromatic spices like cardamom, cumin, coriander, and turmeric. So good, it's the only cauliflower soup you'll ever want to make. 

On a separate note, it's been almost a week since I've ran! Yoga has taken over my life. I downloaded Yoga Studio (has a lotus flower logo) on my phone (I'm in no way affiliated) and I am obsessed! I did yoga in a studio yesterday and then after work came home and did one on the app too. You should check it out! Also, my compass pose is improving! Hurray! 

Creamy Spiced Cauliflower Soup

By Katie Henry - Produce On Parade

Luxurious and silky, this coconut-creamed cauliflower soup is infused with aromatic spices like cardamom, cumin, coriander, and turmeric. So good, it's the only cauliflower soup you'll ever want to make.

Ingredients

• 1 Tbsp. olive or coconut oil
• 2 medium yellow onions, diced
• 1 bay leaf
• 1 ¼ tsp. ground cumin
• 1 tsp. kosher salt
• 1 tsp. ground turmeric
• ½ tsp. ground coriander
• ⅛ tsp. ground cardamom
• dash of ground black pepper
• sprinkling of crushed red pepper flakes
• 4 garlic cloves, minced
• 4 ½ cups vegetable broth
• 1 large head of cauliflower, evenly roughly chopped bite size
• 1 cup canned, full-fat coconut milk
• 1 Tbsp. apple cider vinegar
• Dash of fresh dill (for garnish - optional)

Ingredients

1. In a large soup pot, heat the oil over medium-low. Saute the onions through the pepper flakes, stirring occasionally, until the onions become translucent; about 7-10 minutes. Then, add the garlic and saute another few minutes.
2. Add the broth and cauliflower and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. Remove from heat and transfer carefully to a blender (or use hand blender in pot). Blend on high (allowing steam to vent) for a few minutes, until silky and smooth.
3. Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn't boil.
4. Remove from heat and serve hot and topped with fresh dill and ground black pepper, if you like.

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Yield: 6 servings

Save Money!

I buy my canned coconut milk here.

It’s only $2.20 per can vs $4 per can at my local grocery store Fred Meyer!

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More Creamy Soup Recipes

Herbed Acorn Squash Bisque

Copycat Campbell's Tomato Soup

Sweet Potato & Orange Herbed Soup with Spicy Sausage

Smoky Paprika Pumpkin Soup

More Recipes With Cauliflower

Quinoa with Grilled Veggies & Ginger Nectarine Sauce

Creamy Fettuccine Miso Alfredo

Cauliflower Mac & Cheeze

Vegan Saag Tofu Paneer

I feel like it's important to note that the songs I post here are completely unrelated to my life. I just post what I'm jamming away to during that time. Just, an FYI. I don't want any, "Why's your heart broken!?" comments. It's not. No worries, my dears...it's just a catchy song. Listen and chair dance with me!

Listening to: Rixton – Me And My Broken Heart

German Word of The Day: Cauliflower --> Blumenkohl (pronounced: bloomen-coil)

Good Deed of The Day: Sign this petition to demand that China crackdown on people who buy tiger products and watch their execution, it's just awful.

Windy Hearth Stew

I love it when I stumble upon a dish that is so perfect, it'll be entered into the regular rotation for dinner. This is one of those allstar recipes. I love this soup. It may look like a long list of ingredients, but it comes to together very easily. It's pretty hands off too, which is always good.  The flavors in this stew can't be beat. Rice, sprouted beans, spinach, and sweet potato all make a debut, offering up loads of wholesome protein and fiber. There's ample seasoning suggested by turmeric, cumin, and savory. Rich and silky coconut milk make this stew delightfully creamy. This dish is hearty, delicious, and the perfect balance between rustic and modern. 

My decision to call this dish Windy Heath Stew came to fruition based off the fact that it's been insanely, insanely windy around here lately. Yesterday, I came home to every single ski and pole crashed on the ground beside the house. I guess that's what I get for not putting them away? In the loft, the windows were being battered so hard that it actually knocked a large, multi-photo frame off the windowsill.

After picking up the wreckage, I searched the house until I found Bob cowered on his bed, in the corner, tucked into a tiny ball of fur and limbs. He has a strong aversion to wind, poor thing. He's basically a big chicken. When I let him out the front door, he looked around sketchily with his ears back flat against his pinhead and then nervously sprinted to the back to door to be let inside at once. Knocking loudly at the door. Yes, he seriously knocks at the door. Sometimes more urgently than others.

Todd had some errands to do after work, so there I found myself...just Bob, the wind, and me. While making this soup, I couldn't help the feeling that I was in a storybook in which the wind was some evil omen and all I was trying to do was cook up some hot and hearty stew in my apron, over the oven hearth for my companion and me to fill our bellies with. Why yes, on occasion I might have a bit of an overactive imagination. Why do you ask? Oh and also, in this imaginary tale...I don't have an electric rice cooker. Just ignore that bit. 

Windy Hearth Stew

Serves 8

Notes: Feel free to use any type of rice and/or sprouted beans you'd like. Also, this soup would probably freeze well. 

• Rice:
• 1 cup red rice, dry
• 2 cups water
• pinch of kosher salt
• Aromatics:
• 1 Tbsp. coconut oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp. ground cumin
• 1/2 tsp. ground savory
• 1/2 tsp. ground turmeric
• Sustenance:
• 10 oz. frozen spinach, thawed
• 6 cups water
• 1 medium sweet potato, cubed small
• 2 cups dried sprouted beans (I use TruRoots Sprouted Bean Trio)
• 2 tsp. kosher salt
• 1/2 tsp. ground black pepper
• Conclusion: 
• 1 Tbsp. liquid amino acids or soy sauce
• 1 Tbsp. balsamic vinegar
• 1 15 oz. can of full-fat coconut milk

First, cook the rice. I cook mine by combining the rice, water, and salt in an electric rice cooker and allowing it to sit for about 45 minutes. Please cook the rice according to your package and/or rice cooker. 

Meanwhile, heat the coconut oil over medium-low in a large soup pot. Add the remaining aromatic ingredients and saute about 5 minutes or until the onions are tender. 

Defrost the spinach, then add to the soup pot along with the remaining sustenance ingredients. Bring to a boil over high heat, then reduce to low and simmer for 5 minutes. Cover and simmer for an additional 5-10 minutes, until the beans and sweet potato cubes are tender. 

Remove from heat and add the conclusion ingredients. By now the rice should be done cooking and can be added as well. Stir to combine.

Serve hot. 

Listening to: Shakira – Broken Record

German Word of The Day: Stew --> Eintopf (pronounced: eyen-topf)

Good Deed of The Day: Please sign this petition to have United Airlines change their policies to protect animals that are flying on airplanes, after a dog was found dead when the negligent airline left him in extreme heat. Bob's never flown anywhere but I couldn't even begin imagine the suffering! So tragic.

[yumprint-recipe id='99']

The Best Vegan Eggnog

Todd (in the loft): "What's that cacklin' down there?"Me (in the kitchen): "Heh heh...heee heeeee!" Todd: "You're suuuper excited about something...you remind me of Jacob the Bat Mitzvah Boy,  from SNL." Me: *massive grin and laboured breathing from over-excitement* "You'll see!"

  Meet Jacob here. Especially frames at 1:08, 1:37, 2:08 and 2:40.

You'll never drink eggnog from a carton again. This is so easy to throw together and is totally incomparable to the store bought variety. Quick, simple, no risk for salmonella poisoning, whole foods and no sugar added, you really can't go wrong. Plus, it's incredibly delicious! Why have anything else!? You really have to make this, I cannot get over it!

It's shocking, disturbing and downright upsetting that I haven't been making this my entire life. I can't wait to bring this homemade, vegan eggnog to our upcoming holiday parties!

The Best Vegan Eggnog

Makes about 14 (1/2 cup) servings

• 3/4-1 cup raw cashews, soaked for 30 minutes 
• 2 cups fresh water
• 1 15 oz. can of full-fat coconut milk
• 6 medjool dates, pitted
• 1 tsp. Kahlua or vanilla extract
• 3 Tbsp. spiced rum (optional)
• 1/2 tsp. kosher salt
• 1 tsp. freshly grated nutmeg
• 1/4 tsp. xanthan gum (optional)

--Notes--   Don't you dare use pre-ground nutmeg. It's a complete travesty! Ill be watching! Just like Santa... For a thicker eggnog, use 1 cup of cashews. For a thinner version use 3/4 cup.  The spiced rum is optional. Three tablespoons is barely, barely noticeable. Adjust to your preference.  The xanthan gum will give the eggnog a super duper thick, smooth and creamy texture. Omit if you prefer your eggnog thinner. 

Place the cashews in medium bowl. Cover completely with boiling water and allow to soak for at least 30 minutes. When the time is up, drain and rinse the cashews then place in a high-speed blender. 

Add in the fresh water and blend with the cashews on high for about 2 minutes or until very well blended and smooth. 

Now, add in the remaining ingredients and blend on high again  for another two minutes or until the dates are completely blended.

I have no preference as to the temperature of my eggnog, but Todd likes his chilled. Serve at whatever temperature you fancy. Be sure to consume within a few days. Because of the whole food quality, this will not keep like cartoned eggnog.

Stir before serving if being chilled. Garnish with additional freshly grated nutmeg.

Middle child. Only girl. Listening to Gin Wigmore – Black Sheep

[yumprint-recipe id='50']Adapted from The Chalkboard