This cauliflower soup recipe is vegan and full of cozy spices like ginger and turmeric. It’s a healthy soup that’s easy and delicious.

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 recipe? Keep reading for our recipe, full of cozy Moroccan spices, and some inspiration for sustainable life change.

Related: Best Gluten Free Dinner Recipes

Video: How to make cauliflower soup!

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Moroccan Spiced Cauliflower Soup | A Couple Cooks

How to eat healthy in the long run

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 Alex and my 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: which is why we wrote a book about it called Pretty Simple Cooking. And, why we create simple soups like this vegan cauliflower soup recipe.

Related: 12 Easy Dutch Oven Recipes

Moroccan Spiced Cauliflower Soup | A Couple Cooks

Moroccan Spiced Cauliflower Soup | A Couple Cooks

Making healthy and easy soup recipes

That said, let’s talk about souping. “Souping” is a trendy word that’s more meant for health cleanses using soup. But let’s instead 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. Soup recipes 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 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.
  2. Soups are 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.
  3. Soups make for easy meal planning. In the winter months, our 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

How to make our best cauliflower soup recipe? This one 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:

  • 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.
  • Meanwhile, in a soup pot saute onion and carrot, then add vegetable broth and Moroccan-style spices: cumin, coriander, ginger, turmeric, and cinnamon.
  • 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.
  • 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!

Moroccan Spiced Cauliflower Soup | A Couple Cooks

Looking for other vegan soups?

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:

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

Best cauliflower soup recipes from around the web

And, here are a few of the best cauliflower soup recipes from around the web:

This 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 cauliflower soup recipe, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

Related: Try using our Homemade Vegetable Broth for this recipe!

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Moroccan Spiced Cauliflower Soup | A Couple Cooks

Golden Cauliflower Soup Recipe


  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 1x

Description

This cauliflower soup recipe is vegan and full of cozy spices, like ginger and turmeric. It’s a healthy soup that’s easy and delicious.


Ingredients

Scale
  • 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

  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 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).
  6. Serve immediately, topped with the reserved cauliflower, sliced green onions, additional olive oil (if desired), and a sprinkle of paprika.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Moroccan

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

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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27 Comments

    1. I made this soup yesterday, served it for dinner last evening. I received rave reviews, it was simply delicious!

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

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

  2. 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

  3. 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!

  4. 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!

      1. I just make the soup a few minutes ago. I didn’t have vegetable stock but lots of chicken stock so I used it instead. The result is delicious!!

  5. 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.

  6. 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.

    1. Oh we are so glad you loved this one! And that is a great note about immersion blenders in Dutch ovens — thank you for letting us know!

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