Ready to cozy up with a bowl of something warm and wonderfully spicy? Our Spicy Cauliflower Soup is just the ticket for those chilly evenings when you crave something comforting yet bursting with flavors. Made with a whole head of cauliflower, sautéed onions, garlic, and celery, then spiced up with curry, cayenne, and ginger, it's a vegan dream that packs a delightful punch.
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.
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Notes
Creaminess Tip: We recommend using a stand blender for a silkier and creamier texture. The extra step is worth it for the smooth texture it achieves.Fat content: for a more decadent soup, use full-fat coconut milk, and for a zero-fat soup, skip the coconut milk; it is also delicious.Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warm.Customize Your Spice Level: You can adjust the amount of cayenne pepper to suit your taste for spice.Check out the substitution section for suggested subs for most of the ingredients.