Go Back

Creamy Cauliflower Cumin Soup

Brittany Roche
Healthy, one-pot, comforting, and delicious.
5 from 1 vote
Print Recipe Pin Recipe

Ingredients
  

  • 1 head cauliflower the bigger the better!, roughly chopped
  • 4 large carrots roughly chopped
  • 1/4 cup chicken less noodle soup powder (or sub vegetable bouillon)
  • 10 cups water
  • 3 Tbsp minced garlic
  • 1 can full fat coconut milk
  • 3 - 4 Tbsp yellow or spicy mustard
  • 1 Tbsp Sriracha
  • 1 c tomato sauce
  • 3 Tbsp cumin seeds
  • 1 Tbsp garam masala
  • 2 tsp fenugreek powder
  • 2 tsp celery salt
  • 2 Tbsp turmeric powder
  • 1 tsp black pepper
  • sea salt to taste
  • 4-5 cups baby spinach leaves

Optional:

  • 2 cups cooked Israeli couscous or sub grain of choice

Instructions
 

  • Roughly chop your cauliflower & carrots.
  • Add your 10 cups of water (or veg broth if not using bouillon) to a large pot on the stove and bring it to a boil. Add your veg, cover, and simmer on medium heat for 10 - 15 minutes.
  • When your veggies are fork-tender, grab your immersion blender and carefully blend until smooth. Then, stir in the remainder of the ingredients (except the spinach & optional grains). You may want to go at it with the immersion blender again here to make sure all ingredients are evenly blended. The texture should be thick and creamy dreamy!
  • Allow the soup to simmer, uncovered, for 10 - 20 minutes, stirring occasionally, until the soup reached your desired thickness.
  • When your soup has reached your desired thickness, stir in the spinach. Use your immersion blender once more to break up the spinach. I tend to pulse it here rather than keep it on full speed. Alternatively, you could chop your spinach before adding it to the soup.
  • Last, stir in the optional couscous and remove from heat. Allow to cool a bit before serving and enjoy!
Tried this recipe?Let us know how it was!