Thick and creamy, this spicy cauliflower soup is loaded with ginger, garlic, turmeric, and cayenne. It is a nutritious, plant-based soup that is comforting and delicious.
Ingredients
- 1 head of cauliflower
- 2 stalks celery
- 1 medium/large yellow onion
- 4 cloves garlic
- 1 inch chunk of ginger
- 3 tbsp olive oil or oil of your choice
- 3 tsp coriander
- 1 tsp cayenne can use 1/2 tsp or 1/4 tsp for a less spicy soup
- 2 tsp smoked paprika
- 1/2 tsp turmeric
- 2.5 cups almond milk
- 2 tbsp chopped cilantro jalapeño slices, to garnish
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees
- Chop up the head of cauliflower, separate the florets off the stem and leaves and place them on a Silpat lined baking tray.
- Remove the skin off the onion, ginger, and garlic cloves, roughly chop them up as well and add them to the baking tray as well.
- Wash and roughly chop up the celery stalks and add them to the tray as well.
- Add the oil, coriander, turmeric, cayenne, and smoked paprika to a small bowl and mix well.
- Then brush the spiced oil over the cauliflower, opinion, ginger, garlic, and celery on the baking tray.
- Place the spiced veggies in the 400 F oven and bake for 30 minutes until cauliflower is tender.
- Remove veggies from the oven, save a couple of roasted cauliflower florets to garnish the soup with, and add the rest to a blender along with the almond milk. Blend until it is as smooth as you like it to be.
- Season with salt and pepper to taste.
- Serve garnished with roasted cauliflower florets, jalapeño slices, and chopped cilantro.
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Nutrition
Serving: 1g | Calories: 245kcal | Carbohydrates: 22g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 161mg | Fiber: 7g | Sugar: 12g
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