This super delicious spicy cauliflower soup is perfect for any time of year when robust soup is needed.
Cauliflower, kale, cabbage, broccoli, Brussels sprouts, collard greens, and kohlrabi all come from the same species of plant; Brassica Oleracea, also known as wild mustard.
Selective breeding over the centuries created a whole slew of new vegetables with the first being kale and collard greens.
As selective breeding continued, vegetables such as cabbage, broccoli, and cauliflower emerged to the delight of vegetable lovers.
Who would have thought that the cauliflower we know and love was created through the intervention of man.
Just the same way the carrot was turned orange by the Dutch in honor of the Royal Prince of Orange, so many new variations of plants have been born over the years.
Before the well known vegetable was orange in color, carrots were purple, yellow or white.
Humans have intervened to make a lot of things different than they were originally, some for the better, and some for the worse.
All for the better in the case of the cauliflower in my opinion.
Cauliflower is a very versatile food that is cheap and very accessible all over the world.
Known as a very healthy addition to meals in many countries, with endless recipes reflecting the cuisine of so many.
Spicing in this soup
A simple spicing combination gives this soup its delicious flavor.
Starting with turmeric, a spice that is known for its health benefits and earthy flavor, gives this soup a deep yellow-orange color.
Cumin brings its own health benefits to the recipe along with a delightful warm, slightly sweet and nutty taste.
Red pepper flakes have a slight fruity taste along with the well known kick of heat that rounds out this trio of flavors.
The freshness of the cilantro used as a garnish pulls all the different flavors together in this super delicious spiced cauliflower soup.
This soup is a lovely way to start any dinner, or just as a small sip of flavor served in a shot glass at the beginning of the meal.
The oven roasted cauliflower combined with spices and yogurt delivers a refreshingly spicy taste to the mouth that revels in the intricacy of the dish.
Of course this soup is robust enough as a stand alone meal, or to be enjoyed with half a sandwich.
To be sure, a comfort food to so many.
A nice thick dish, cauliflower soup can be made early and kept in the fridge to be heated when needed.
This is also a very good soup for freezing.
Simply defrost in the fridge the night before you want to eat it.
Very often I have several types of soup in my freezer.
They are portioned out for quick and easy meals when things are busy.
I made some of this spiced cauliflower soup for dinner tonight.
There is a small voice calling me to the soup.
I guess I’d better go and answer the call!
Spicy Cauliflower Soup
- 6 cups Cauliflower heaping cups
- 3 cloves Garlic
- 2 tbsp Olive Oil
- 1 tsp Turmeric
- 1 tsp Cumin
- ⅛ tsp Red Pepper Flakes
- ½ tsp Salt
- 1 Onion medium
- 3 cups Vegetable Broth
- ¼ cup Yogurt
- 2 tbsp Cilantro chopped
- Preheat oven to 400°F (200°C).
- Cut cauliflower in pieces and place on a baking tray.
- Bake until cauliflower is browned and soft.
- Place 2 tablespoons of olive oil in cooking pot over medium heat.
- Add the onion and sauté until soft.
- Add cooked cauliflower.
- Add chili flakes, salt, turmeric, and cumin.
- Add vegetable broth. Bring to a boil, then reduce to a simmer.
- Cook until cauliflower is much softer. Add water if necessary.
- Remove from heat.
- Using an immersion blender, blend all ingredients in the pot. If no immersion blender is available, a standard blender will work just as well.
- Serve with toasted croutons if desired.