This roasted cauliflower soup recipe is silky, golden, and vegan with no cream needed. Each spoonful has bold, cozy flavor with Moroccan spices like cumin and turmeric.
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 cookbook author and person passion about healthy eating, I know it’s also about forming new habits. Ready to take healthy to a new level with this cauliflower soup recipe? This is one of my favorite healthy soups, full of cozy Moroccan spices and a deliciously creamy texture in every bite.
5 Star Reader Reviews
⭐⭐⭐⭐⭐ “Fantastic soup. followed recipe exact. 10/10!!” -Britt
⭐⭐⭐⭐⭐ “This was SO delicious. After tasting a spoonful, I had to eat a small cup as a delightful appetizer! My 3-½ yr old also loved it; he cleaned the bowl. Thanks for this delicious, healthy, and easy recipe!” -Kacie
Video: Watch Me Make Cauliflower Soup
Why You’ll Love This Recipe
“Souping” is a trendy word that’s more meant for health cleanses using soup, but to me it’s just a verb meaning to eat soup. Why eat this cauliflower soup?
- It makes 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 a quesadilla than fix a salad. However, if I see a healthy cauliflower soup with Moroccan spices, I’ll go for that every time. Soups make eating vegetables easy and delicious.
- It’s cozy and comforting. No explanation needed here. There’s nothing more cozy than a steaming bowl of soup, especially a restorative Moroccan soup. Just add a fuzzy blanket and a candle.
- It makes 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.
How to Make Cauliflower Soup
This cauliflower soup is vegan and has no dairy at all to make it creamy: just vegetables and cozy spices! Here’s how to make this cauliflower soup recipe:
- Step 1: Cut the cauliflower into florets (here’s our trick for doing it!). Throw it together with garlic, olive oil and salt, then roast it until lightly charred in a 450 degree oven.
- Step 2: Meanwhile, in a soup pot saute onion and carrot, then add vegetable broth and Moroccan-style spices: cumin, coriander, ginger, turmeric, and cinnamon.
- Step 3: Once the cauliflower is done, add it to the pot and blend it into a silky puree using an immersion blender. Or, you can transfer it to a standard blender.
- Step 4: 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 too. It’s also helpful to have an immersion blender for this cauliflower soup recipe: then you can puree the soup right in the pot you cooked it in!
What to Serve Alongside
Here are a few things I love to serve with this soup:
- Crusty bread: Tear into artisan no knead bread or easy sourdough bread, or a pan of garlic bread.
- Cornbread: A wedge of homemade skillet cornbread is great alongside.
- A crisp salad: Try my favorite kale salad or any of my best salad recipes.
- Crunchy toppings: Sprinkle on crispy roasted chickpeas or homemade croutons.
- More ideas: See more in my ideas of cozy sides for soup.
Storage and Freezing
Store leftover cauliflower soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat.
This cauliflower soup freezes well for up to 3 months: thaw it overnight in the fridge before reheating.
Dietary Notes
This cauliflower soup recipe is vegetarian, vegan, gluten free plant based, dairy free, naturally sweet, refined sugar free, and Whole 30 friendly.
Roasted Cauliflower Soup Recipe
This roasted cauliflower soup recipe is silky, golden, and vegan with no cream needed. Each spoonful has bold, cozy flavor with Moroccan spices like cumin and turmeric.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
Ingredients
- 3 pounds whole cauliflower (about 1 ½ medium heads or 8 cups of florets)
- 6 medium garlic cloves
- 6 tablespoons extra-virgin olive oil, divided, plus additional for garnish
- 1 ¾ teaspoon kosher salt, divided
- 1 large yellow onion
- 1 carrot
- 6 to 7 cups vegetable broth
- 1 ½ teaspoons cumin
- 1 ½ teaspoons coriander
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- ¼ teaspoon black pepper
- Sliced green onion tops, for garnish
- Paprika, for garnish
Instructions
- Preheat the oven to 450F.
- 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 silicone 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.
- Meanwhile, dice the onion. Peel and dice carrot.
- 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 broth 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.
- When the cauliflower is done, use a spoon to remove about ¾ 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 ¾ 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).
- Serve immediately, topped with the reserved cauliflower, sliced green onions, additional olive oil (if desired), and a sprinkle of paprika.
More Vegan Soup Recipes To Try
This cauliflower soup recipe is vegan, and this website is full of vegan soup recipes! Here are a few other vegan soups we’d recommend:
- Vegetarian Chili (with vegan cashew cheese)
- Instant Pot Wild Rice Soup Recipe
- Tomato Basil Gnocchi Soup
- Creamy Vegan Tomato Soup with Stars
- Easy Tomato Basil Soup
- Vegan Corn Chowder
- Vegan Tortilla Soup
- Creamy Coconut Curry Pantry Soup
- Tomato Sage Chickpea Soup
- Red Lentil Soup
- Tuscan Soup with White Beans
- Tomato Artichoke Lentil Stew
- Golden Vegetable Soup Recipe
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Fantastic soup. followed recipe exact. 10/10!!
This is a Very nice recipe but i had to double it and the instructions in the recipe didn’t actually change the ingredient list changes so i almost put the incorrect amount of veggie broth in the soup but i caught it !
But still very tasty
I made the recipe but used chicken stock. It turned out far too salty.
I was able to reduce the salty taste by adding a couple of potatoes and a little lemon juice. Apart from the saltiness, the flavors were wonderful.
I will definitely make it again with 4 cups veg stock and the rest chicken with no added salt. Definitely a keeper!!!!
We did not like this soup. As directed, it was surprisingly bland. So I added more spices and that helped some but it still wasn’t nearly as delicious as it sounded.
I’m not vegan so will make this soup with chicken broth