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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.”


Recipe Summary test

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Use a slotted spoon to remove about 1 cup of the cauliflower. Let cool slightly. Chop into small florets.

  • 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 Facts

1 cup
150 calories; protein 4.9g; carbohydrates 18g; dietary fiber 4.7g; sugars 7.3g; fat 7.2g; saturated fat 1g; cholesterol 1.5mg; vitamin a iu 855.5IU; vitamin c 50.4mg; folate 84mcg; calcium 132mg; iron 2.3mg; magnesium 48.2mg; potassium 461.5mg; sodium 481.2mg; thiamin 0.1mg.

1 1 /2 vegetable, 1 fat