Spiced Cauliflower Soup

2 Reviews
From the EatingWell Kitchen

The toasted spices in this creamy cauliflower soup recipe make this dish warm, rich and flavorful. You can deepen the color further by making it with a head of orange cauliflower, sometimes labeled “Cheddar.”

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3/4 teaspoon cumin seed
  • 3/4 teaspoon coriander seed
  • 1/2 teaspoon fennel seed
  • 1 tablespoon extra-virgin olive oil
  • 2 medium leeks, trimmed, washed and sliced (about 2 cups)
  • 2 cloves garlic, minced
  • 1 teaspoon minced or finely grated fresh ginger
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • 1 medium head cauliflower (about 2 pounds), trimmed and broken into florets
  • 4 cups low-sodium vegetable broth or low-sodium chicken broth
  • 1/2 cup low-fat milk, as needed
  • 1/2 lime
  • 1/4 cup sliced almonds, toasted (see Tip)
  • 2 tablespoons chopped fresh chives or cilantro

Preparation

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  • Ready In

  1. Combine cumin, coriander and fennel seeds in a small skillet over medium heat. Toast, shaking the pan frequently, until fragrant and beginning to darken, about 3 minutes. Let cool. Grind to a powder with a mortar and pestle or spice grinder.
  2. Heat oil in a large saucepan or soup pot over medium heat. Add leeks and cook, stirring frequently, until beginning to soften, 4 to 6 minutes. Add the ground spices, garlic, ginger, salt and cayenne. Stir to combine. Stir in cauliflower and cook, stirring, for 2 to 3 minutes. Add broth and bring to a gentle simmer. Partially cover, reduce heat to maintain a gentle simmer and cook until the cauliflower is tender, about 25 minutes.
  3. Use a slotted spoon to remove about 1 cup of the cauliflower. Let cool slightly. Chop into small florets.
  4. Working in batches, puree the rest of the soup in a blender and return it to the pot or puree in the pot with an immersion blender. (Use caution when pureeing hot liquids.) Gently heat over medium-low heat, stirring in as much milk as needed to adjust the consistency. Add a squeeze of lime juice to taste. Serve garnished with the reserved florets, almonds and chives (or cilantro).
  • Tip: For the best flavor, toast chopped nuts or seeds. Heat a dry skillet over medium-low heat. Add nuts or seeds and cook, stirring constantly, until fragrant, 2 to 4 minutes.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 150 calories; 7 g fat(1 g sat); 5 g fiber; 18 g carbohydrates; 5 g protein; 84 mcg folate; 2 mg cholesterol; 7 g sugars; 0 g added sugars; 856 IU vitamin A; 50 mg vitamin C; 132 mg calcium; 2 mg iron; 481 mg sodium; 462 mg potassium
  • Nutrition Bonus: Vitamin C (56% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 1 /2 vegetable, 1 fat

Reviews 2

January 14, 2014
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By: EatingWell User
I followed this recipe exactly, except that I couldn't find coriander seeds so I used ground coriander. It smelled great while it was cooking, making it even more disappointing that it turned out rather bland. For a soup with spiced in the title, I expected more. If I make this again, I'll double the spices or use less cauliflower. Or maybe I'll just use a spice mix. Also, you'll want to reserve more than a cup of florets for the garnish.
January 14, 2014
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By: EatingWell User
I followed this recipe exactly, except that I couldn't find coriander seeds so I used ground coriander. It smelled great while it was cooking, making it even more disappointing that it turned out rather bland. For a soup with spiced in the title, expected more. If I make this again, I'll double the spices or use less cauliflower. Or maybe I'll just use a spice mix. Also, you'll want to reserve more than a cup of florets for the garnish.