Name: Spicy Cauliflower Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 750 grams Cauliflower (cut into small florets); 3 small Potatoes (peeled and chopped small); 1 medium Brown Onion (chopped small); 4-5 cloves Garlic (peeled and crushed); 1 cup Coconut cream; 2½ tsp Salt (to taste); 2 tsp Onion Powder; 2½ cups Water; 1 tsp Chilli Flakes; ¼ tsp Ground hot red chilli pepper; ½¼ tsp Cracked black pepper; ¼ tsp Sweet paprika

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I’ve got this spicy cauliflower soup that I think you’ll love, it’s ready to serve in under 30 minutes. All the ingredients are chopped and dropped into one pot, so easy!

two navy bowls with yellow cauliflower soup — This spicy cauliflower soup turns up the heat!

When I whip up my spicy cauliflower soup, it’s all about simplicity just one pot, chop and drop everything in! The result is creamy, luscious, and incredibly satisfying, similar to my simple broccoli soup or my butternut squash soup without onion.

I love it super spicy, but if you prefer less heat, you can easily adjust the spice level to suit your taste.

It’s perfect for big batches, any leftovers are always a hit with my family.

This soup, like most of my other soups are dietary-friendly; vegan, gluten-free, dairy-free, no added oil, corn-free, and soy-free, making it a great option for a variety of diets.

About The Ingredients

a cauliflower head, potato, onion, coconut cream in a cup, spices and a clove of garlic on a marble bench top — plus water

The complete list of ingredients with measurements, can be found in the full recipe card below.

To create my signature spicy cauliflower soup, I start with fresh cauliflower florets for the best results, but frozen cauliflower works just as well.

I peel and chop potatoes into small pieces to add heartiness to the soup. I love potatoes in many types of soups like my easy asparagus soup or carrot potato soup

For a bit of sweetness, I use either brown or white onions, and I crush fresh garlic cloves, adding as much as I feel like that day.

The coconut cream gives the soup a luxurious silkiness and creamy texture (you can replace with your preferred cream), while onion powder enhances the overall flavor.

To turn up the heat, I mix in cayenne pepper, ground red chili, cracked black pepper, and sweet paprika. If you’re cautious about spice, you can leave out the chili and stick with black pepper or start with a smaller amount to suit your palate.

a black pot with yellow soup filled with cauliflower and potato pieces — The cauliflower soup before blending

Janelle's Tips

To ensure it is thick and creamy when pureed; do not fully submerge your veggies, instead fill the water line to be around 1-2cm (up to ¾”) under the ingredients.

To water down your soup, add more water, salt, and onion powder little bits at a time until you achieve the creamy consistency you'd like.

Do not pour boiling soup into a blender and blender, this can cause pressure build-up and can be very dangerous. Always allow your soup to cool down for 5-10 minutes before blending with the lid ajar. Or use an immersion blender, but do note that the blender will result in a super creamy soup.

Chances are if you like smooth soups, then you will absolutely love my corn chowder with potatoes.

a spoon in a bowl with a yellow soup topped with black seeds

Storage

Once cooled down to room temperature, place the soup into a sealed container and place in the fridge. Store for up to 5 days. Reheat portion sizes as needed.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

a blue bowl filled with yellow soup and black seeds

Spicy Cauliflower Soup

I’ve got this spicy cauliflower soup that I think you’ll love, it’s ready to serve in under 30 minutes. All the ingredients are chopped and dropped into one pot, so easy!

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Course: Soup

Cuisine: Australian

Diet: Gluten Free, Vegan

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Author: Janelle Hama

Ingredients

750 grams Cauliflower cut into small florets
3 small Potatoes peeled and chopped small
1 medium Brown Onion chopped small
4-5 cloves Garlic peeled and crushed
1 cup Coconut cream
2½ teaspoon Salt to taste
2 teaspoon Onion Powder
2½ cups Water
1 teaspoon Chilli Flakes
¼ teaspoon Ground hot red chilli pepper
½¼ teaspoon Cracked black pepper
¼ teaspoon Sweet paprika

Metric - US Customary

Instructions

In a large non-stick pot over high heat, add the chopped potatoes, onion, garlic, and 6 tablespoons of water. Sauté, stirring occasionally, until the onions become translucent and the potatoes begin to soften, about 2-3 minutes.
Add the cauliflower florets and pour in the remaining water. Cover the pot and bring the mixture to a boil, then reduce the heat to low-medium. Stir in the remaining ingredients.
Simmer with the lid on for 15 minutes, or until the cauliflower is tender and can be easily pierced with a fork.
Turn off the heat and let the soup cool for 10 minutes. Carefully transfer the contents to a blender, leaving the lid slightly open to allow steam to escape. Blend until smooth and creamy.
Adjust seasoning if needed. Serve the soup warm, garnished with extra chili flakes or fresh herbs if desired.