Moroccan Spiced Cauliflower Soup

Looking to start ‘souping’ with healthy soup recipes? This cauliflower soup is vegan, gluten-free, and Whole 30 friendly, and full of Moroccan spices.

Moroccan Spiced Cauliflower Soup | A Couple Cooks

The idea of healthy eating and healthy cooking is fun, right? Cleanses and 30-day stints are all the rage. People buy spiralizers and Instant Pots in droves. Which is great: a giant Y-E-S to healthy eating and cooking! But as A Couple Cooks our message is about more than that. It’s all about hard work and forming new habits. Ready to take healthy to a new level with this Cauliflower Soup? Keep reading for our recipe, full of cozy Moroccan spices, and some inspiration for sustainable life change.

Moroccan Spiced Cauliflower Soup | A Couple Cooks

Making healthy cooking stick

The idea of healthy eating and healthy cooking is easy: it’s easy to buy new cookbooks and all the latest in cooking fad gear. But what about making a change that sticks? As A Couple Cooks our message is about just that. It’s unsexy, really, because it’s all about hard work and forming new habits. It’s about making healthy cooking a sustainable lifestyle change.

Creating a sustainable practice of healthy cooking might sound aspirational, but we can assure you: it’s very possible, with a bit of grit and creativity. Learning to cook changed our lives, and changing our habits turned out to be both easier and more difficult than we thought. In the end, we decided it was pretty simple, really–once you put a few lifestyle changes into place. Which is why we wrote a book about it called Pretty Simple Cooking. And, why we create simple soup recipes like this cauliflower soup.

Moroccan Spiced Cauliflower Soup | A Couple Cooks

Moroccan Spiced Cauliflower Soup | A Couple Cooks

What is souping?

That said, let’s talk about souping. It’s trendy and might be more meant for health cleanses, but let’s use it as a verb meaning to eat soup. Souping is our tried and true method for how to eat healthy in the winter. Why?

  1. Soups make it easy to eat a load of vegetables. I’m a self-proclaimed veggie lover. If I look in the refrigerator and see a bunch of raw veggies, I’m more likely to make myself a quesadilla than fix myself a salad. However, if I see a Moroccan cauliflower soup, I’ll go for that every time. Soups make eating vegetables easy and delicious.
  2. Soups are cozy and comforting. No explanation needed here: there’s nothing more hygge than a steaming bowl of soup. Just add a fuzzy blanket and a candle.
  3. Soups make for easy meal planning. In the winter months, my meal plans look like this: Soup and bread. Soup and salad. Soup and corn muffins. It works for a weeknight, or for company. It’s also perfect for lunches.

Moroccan Spiced Cauliflower Soup | A Couple Cooks

How to make cauliflower soup

This cauliflower soup is our first soup of 2018 and we’ve designed it to be both tasty and nourishing. The cauliflower is roasted until lightly charred, then pureed with onion, carrot and Moroccan spices into a silky puree. For the garnish, a bit of the roasted cauliflower, green onion tips and a bit of olive oil. This vegan soup is pretty simple to put together, full of nutrients, and gluten-free to boot. For this cauliflower soup recipe, it’s helpful to have an immersion blender: then you can puree the soup right in the pot you cooked it in!

Moroccan Spiced Cauliflower Soup | A Couple Cooks

Looking for other vegan soups?

This website is full of vegan soups! Here are a few other vegan soups we’d recommend:

And if you like cozy recipes, check out this Vegan Pot Pie with Sage Crust; it will blow your mind!

This recipe is…

This Moroccan spiced cauliflower soup recipe is vegetarian, vegan, gluten free plant based, dairy free, naturally sweet, refined sugar free, and Whole 30 friendly.

Moroccan Spiced Cauliflower Soup | A Couple Cooks

Did you make this recipe?

If you make this Moroccan spiced cauliflower soup, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

Moroccan Spiced Cauliflower Soup | A Couple Cooks

Moroccan Spiced Cauliflower Soup

1 Star (11 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Morrocan


Looking to start ‘souping’ with healthy soup recipes? This cauliflower soup is vegan, gluten-free, and Whole 30 friendly, and full of Moroccan spices.


  • 3 pounds whole cauliflower (about 1 1/2 medium heads or 8 cups of florets)
  • 6 medium garlic cloves
  • 6 tablespoons extra-virgin olive oil, divided, plus additional for garnish
  • 1 3/4 teaspoon kosher salt, divided
  • 1 large yellow onion
  • 1 carrot
  • 6 to 7 cups vegetable broth
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • Sliced green onion tops, for garnish
  • Paprika, for garnish


  1. Preheat the oven to 450F.
  2. Chop the cauliflower into florets. Peel the garlic, keeping the cloves whole. Place the cauliflower and garlic in a large bowl and stir together with 3 tablespoons olive oil and 1 teaspoon kosher salt. Line a baking sheet with parchment paper or a silicon mat, and place the cauliflower in an even layer on top. Roast for 30 to 35 minutes until lightly blackened and very tender, stirring once.
  3. Meanwhile, dice the onion. Peel and dice carrot.
  4. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium high heat. Saute the onion and carrot until the onion is translucent, about 5 minutes. Add 6 cups vegetable both and the cumin, coriander, ginger, turmeric, cinnamon, and black pepper, and bring it to a boil. Simmer for 10 to 15 minutes while the cauliflower roasts.
  5. When the cauliflower is done, use a spoon to remove about 3/4 cup of the smallest florets for the garnish. Then pour the remaining roasted cauliflower and garlic into the broth mixture. Add 1 cup broth, 1 tablespoon olive oil, and 3/4 teaspoon kosher salt. Puree with an immersion blender until smooth (or pour into a blender and blend until smooth, taking care that the liquid is very hot).
  6. Serve immediately, topped with the reserved cauliflower, sliced green onions, additional olive oil (if desired), and a sprinkle of paprika.

Keywords: Healthy Soup, Soup, Vegetarian Soup, Vegan Soup, Vegan, Vegetarian, Gluten Free, Healthy Recipes, Cauliflower Soup, Cauliflower, Moroccan, Moroccan Recipes

Here are a few of the best cauliflower soups from around the web

Curried Cauliflower Soup

Cauliflower Soup with Hazelnuts and Bacon

5 ingredient Cheesy Cauliflower Soup with Kale Pesto

Caramelized Cauliflower Soup

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.


  • Reply
    laura R zumpfe
    January 5, 2018 at 9:01 am

    Made this last night. It was super good, and filling!

    • Reply
      January 14, 2018 at 2:07 pm

      Oh fantastic! We’re so glad you tried it — THANK YOU!

  • Reply
    January 5, 2018 at 1:44 pm

    My husband and I LIVE for soup in the colder months. Can’t wait to try this. And also looking forward to your book!

    • Reply
      January 14, 2018 at 1:26 pm

      SAME about soup in the winter. It keeps us going! THANK YOU for the kind comment about our book too! :) Sending big love.

  • Reply
    Ushmana Palmo Rai
    January 6, 2018 at 7:39 am

    This looks like a hearty meal to share with your family, the pictures look wonderful as well.
    Thank you for sharing such an ample recipe, all the love from Nepal xoxo

    • Reply
      January 14, 2018 at 1:25 pm

      Thank you so much! Sending all the love back from the US :)

  • Reply
    Katie | Whole Nourishment
    January 8, 2018 at 3:42 am

    Yaay for sustainable changes!!! Love the spices in this soup and that golden color! And love the photos of kitchen life. :-)

    • Reply
      January 14, 2018 at 1:18 pm

      Thank you so much! Yes, all the spices make for a great color too! :)

  • Reply
    January 22, 2018 at 3:46 pm

    So easy and so yummy! My husband tends to like things on the bland side, but we both really dug the spices in this. Thanks!

    • Reply
      January 28, 2018 at 11:46 pm

      Oooo I’m so glad this one worked out! Can’t go wrong with Moroccan spices!

  • Reply
    February 22, 2018 at 8:08 pm

    I made this tonight. It was delicious! Definitely going to make again!

    • Reply
      March 14, 2018 at 1:29 pm

      Thank you so much, I’m so glad that it made the repeat list — yay! Thanks for making it.

  • Reply
    Jessica Flory
    August 9, 2018 at 9:01 pm

    WOW. This soup. SOOOO GOOD!!! Seriously one of the best soups I’ve ever had. That roasted cauliflower flavor is to die for!! My 8 month old loved it!

  • Reply
    August 26, 2018 at 2:12 am

    Hi! I’m going to make a batch of this to take to work for lunch… how long does it keep?

  • Reply
    Mark McConnell
    October 28, 2018 at 7:53 pm

    Just made this today with some fresh Maine cauliflower, and added a little curry as well. I was looking for something w/o dairy but had a bunch of flavor. This fits the bill completely. Do you have a GOTO off the shelf vegetable stock? Thanks for a genuinely excellent website.

    • Reply
      October 28, 2018 at 8:01 pm

      I’m so glad you enjoyed the soup! We generally use the Pacific brand vegetable broth.

  • Reply
    November 3, 2018 at 11:13 am

    I made this soup last might. My husband and I both loved it and nearly consumed the entire pot in one sitting! It will definitely be a repeat soup for us in the future.

    I didn’t take the time to separate the cauliflower into florets, but rather just gave the whole head a rough chop after removing the core, leaving medium to small irregular shaped pieces. Worked fine since they would be blended up anyhow.

    I like a little texture in my soup and my vitamix didn’t hold the entire batch at once, so I ended up blending about half of the cauliflower/broth mixture and returned it to the pot with the unblended portion. Perfect for our tastes. This soup was amazingly flavorful with the abundance of spices and the roasted garlic and cauliflower. I also added a couple of pinches of saffron that a friend recently brought back from Morocco. YUM!!

    Note: while I have an immersion blender, I now only use it in metal/stainless steel pots now as I totally gouged the ceramic bottom of my Le Cruset Dutch Oven :( While it requires a bit more clean-up, the vitamix is my choice for blending soups these days.

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