Ever craved something that warms you up from the inside and tickles your taste buds with just the right amount of kick? This spicy cauliflower soup is your perfect match, blending creamy goodness with a zesty ginger twist that promises to keep things interesting.
Our spicy soup hits the perfect note as a light yet hearty meal. It's the kind we love for its simplicity: everything cooks in one pot, then blends into creamy perfection. It’s your quick fix for a satisfying dish that’s both easy to make and delicious to eat, ideal for those evenings when you crave comfort without the hassle.
Drawing from the essence of our mushroom soup without cream and the aromatic Indian cauliflower curry recipe, this soup celebrates plant-based richness. It marries the concepts of heartiness and health, crafting a space where soup recipes are not just about filling you up but exciting your palate. It invites a moment of enjoyment, a pause in the day to relish the subtle complexities that cooking can bring to the table.
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💚 Why you will love this recipe
- Hearty yet light
- One-pot simplicity
- Flavor-packed
- Quick preparation
- Works as a light meal or appetizer
🧾 Ingredients
The ingredients that make this velvety soup so good are:
- Cauliflower: When blended, our dish's star brings a mild, nutty flavor and creamy texture.
- Onion: Adds depth and a slight sweetness to balance the spicy notes.
- Celery: Contributes a fresh, slightly bitter undertone that enhances flavor.
- Curry powder: Infuses the soup with warm, aromatic spices that complement the cauliflower beautifully.
- Cayenne pepper: Delivers the heat, giving our soup its signature spicy kick.
- Fresh ginger: Offers a zingy, fresh note that cuts through the creaminess and adds complexity.
- Light coconut milk: Provides a velvety smoothness and a hint of sweetness, tying all the flavors together.
- Apple cider vinegar: A splash brightens the dish, adding a refreshing tang.
- Vegetable bouillon: Deepens the soup’s base with a concentrated burst of savory goodness.
See the recipe card for quantities.
Substitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| Onion | Shallots or green onion for a milder flavor. |
| Celery | Fennel for a sweeter, anise-like flavor. |
| Curry powder | Garam masala for a different spice profile. For Thai flair, use a teaspoon of homemade Thai Yellow Curry Paste. |
| Cayenne pepper | Paprika for less heat or sriracha sauce |
| Fresh ginger | Ground ginger; use ½ teaspoon for every tablespoon of fresh. |
| Light coconut milk | Almond milk or homemade cashew milk mixed with a teaspoon of coconut oil for similar creaminess. If using full-fat coconut milk, you can use half the suggested amount and dilute it in the same amount of water. |
| Apple cider vinegar | Lemon juice for a similar acidic brightness. |
| Vegetable bouillon | Vegetable stock or white miso paste, diluted in water for a deep umami flavor. |
🍽 Equipment
One large saucepan and a blender (or immersion blender).
🔪 Instructions
To make this recipe, start by washing your fresh ingredients thoroughly.
Step 1: Cook the chopped onion and celery in a large pot. Sauté them over medium-high heat for 3 minutes or until they become tender. Next, splash in the apple cider vinegar, stirring thoroughly to loosen any flavorful bits from the pot's bottom, and add ground seasonings.
Step 2: Introduce the cauliflower florets to the mix, followed by a seasoning of curry powder, cayenne pepper, granulated vegetable bouillon, and ginger. Salt to taste, then pour in the coconut milk and water.
Step 3: Bring everything to a lively boil, then let it simmer under a closed lid for 10 minutes until the cauliflower is perfectly tender.
Step 4: Once everything's cooked, it's time to blend the soup to achieve that creamy consistency we're aiming for. You can do this in a standard blender, in batches if needed, or keep it simple with an immersion blender right in the pot.
Step 5: Take a moment to taste the soup, tweaking the seasoning to your liking. If it's too thick for your preference, thin it with more water or coconut milk until it's just right.
Hint: you may need to blend in batches if your blender's vase isn't large.
💡 Expert Tips
First, gently sautéing your onions and celery until just softened is key; you're looking for that sweet spot where they're aromatic but not browned; otherwise, the soup will turn dark.
When deglazing with apple cider vinegar, scrape up all the bits stuck to the bottom of the pot; these bits are packed with flavor that will enrich your soup. As for the cauliflower, cutting it into roughly the same-sized florets ensures an even cooking time, which is crucial for achieving the perfect texture.
If using a standard blender to puree the soup, be cautious and blend in small batches to prevent pressure from building up, which can cause the hot soup to erupt.
📖 Variations
Stir in cooked Instant Pot chickpeas during the last few minutes of simmering to add a protein punch. This adds a nice texture and makes the soup more filling. This is the idea behind our fennel soup with chickpeas.
Experiment with the spices for a different flavor profile. Swap the curry powder for smoked paprika, or add a teaspoon of turmeric for an earthy note and a vibrant color boost.
For a more indulgent version, replace light coconut milk with full-fat coconut milk and garnish with carrot bacon strips or roasted squash seeds for a delightful crunch and richness.
🥢 How to serve
Serve with a tasty slice of rustic bread. We use our Italian artisan bread recipe for this one, and you can top it with sunflower seed cheese or homemade parmesan cheese.
Chilled - Believe it or not, this soup can be quite refreshing when served cold, like the cold Spanish soup, gazpacho. Perfect for a hot day, chill the soup for a few hours in the fridge, then serve it with a fresh sprig of cilantro or mint to enhance its vibrant flavors. It’s a surprising twist that works wonderfully.
Soup Shot Appetizer - For a creative twist, serve the soup as an appetizer in shot glasses at your next dinner party. It’s a fun and elegant way to start a meal, allowing your guests to sip and enjoy the creamy, spicy flavors before moving on to the main course.
🥡 Storage
In the Fridge—Once cooled, your spicy cauliflower soup can be stored in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, simply pour the desired amount into a saucepan and warm it over medium heat, stirring occasionally, until heated. If the soup has thickened too much upon standing, a splash of water or coconut milk can help bring it back to its original consistency.
Freezing and Reheating—This soup freezes beautifully, making it a fantastic make-ahead option. Pour cooled soup into freezer-safe bags or containers, leaving a small space for expansion, and freeze for up to 3 months. When you're ready to enjoy it, thaw the soup overnight in the fridge or use the defrost setting on your microwave. Reheat on the stove over medium heat, adding a bit of water or coconut milk if the soup is too thick.
❓ FAQ
If you have steamed, roasted, or boiled cauliflower readily available, add it to the hot pot with water and combine until hot, then blend.
Yes, you can adapt this recipe for a slow cooker. Add all ingredients except coconut milk to the slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the coconut milk towards the end of cooking, then blend until smooth.
Yes, frozen cauliflower works well in this recipe. No need to thaw; just adjust the cooking time slightly, as frozen florets may take a bit longer to become tender.
If the soup is too thin for your liking, you can thicken it by blending in some cooked potato or additional cauliflower. Alternatively, a cornstarch slurry can be stirred and simmered for a few minutes.
📚 More soup recipes
More cozy soups are perfect for appetizers, light lunches, or dinners.
Craving something different? Be sure to check out our cold cucumber soup for a refreshing twist on traditional recipes. It's a chilled delight that's as revitalizing as a gentle breeze on a hot day,
If you love adding spice and zest to your soups, we also recommend trying our spicy lentil soup and our carrot and ginger soup.
🎥 Video
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Creamy Spicy Cauliflower Soup
Equipment
Ingredients
- 1 head cauliflower medium
- 1 onion large
- 1 stalk celery
- 1 ½ teaspoon curry powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ginger grated
- ¾ cup light coconut milk
- 1 tablespoon apple cider vinegar
- 1 cube vegetable bouillon
- 5 cups water
- 1 ½ teaspoon fine sea salt
Directions
- Sauté: Add the chopped onion and celery. Stir fry over medium-high heat for 3 minutes until they start to soften.
- Deglaze: Pour the apple cider vinegar into the pot and stir well, scraping any bits off the bottom.
- Boil Cauliflower: Add the cauliflower florets to the same pot, stir, and then add curry powder, cayenne pepper, granulated vegetable bouillon, ginger, salt, coconut milk, and water. Bring to a boil and cook with the lid for 10 minutes until the cauliflower is tender.
- Blend the Soup: Carefully transfer the soup to a blender, working in batches if necessary, and blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot for convenience.
- Taste and Adjust: Give the soup a taste and adjust the seasoning if necessary. If the soup is too thick, add more water or coconut milk to reach your desired consistency.
- Serve Warm: Serve the soup warm, with a drizzle of coconut milk and a sprinkle of cayenne pepper if desired. Pair with a toast of rustic bread.
Video
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Cindy
Love this recipe! It has great flavor.
Our Plant-Based World
Thank you, Cindy! We are thrilled that you love our this hearty soup!