Spicy Cauliflower Soup


by: Chef Mimi

Sure, plain cauliflower soup is good. But add some spice to it and it becomes phenomenal!


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serves: 8

1 large head of cauliflower, trimmed, broken into florets

1 leek, cleaned, coarsely chopped

2 stalks celery, coarsely chopped

1 onion, coarsely chopped

2 cups Broth of choice, I used chicken broth, approximately 1/2

1 can evaporated milk, or any non-dairy substitute

3 tablespoons ancho chile paste, or to taste

2 teaspoon ground cumin

Nutrition Facts
Spicy Cauliflower Soup

Servings Per Recipe: 8

Amount per Serving

Calories: 103

  • Total Fat: 3.6 g
  •     Saturated Fat: 1.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 9.1 mg
  • Sodium: 148.5 mg
  • Total Carbs: 14.1 g
  •     Dietary Fiber: 3.9 g
  •     Sugars: 3.6 g
  • Protein: 6.3 g

how is this calculated?

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1.  Place the cauliflower, leek, celery, and onion in a large stockpot, and cover with broth.

2.  Bring everything to a boil, cover the pot, and then simmer until the cauliflower is fully cooked, about 20-30 minutes.

3.  Place the cooked vegetables in a blender jar, and only add a little of the liquid. You can always add more later if you need to thin the soup.

4.  Add the evaporated milk. Depending on the size of your blender jar, you might have to blend this soup in two batches, so use about half of the vegetables and half of the evaporated milk for eBlend until smooth. Add the ancho chile paste and cumin powder, blend, and taste.

5.  Note: If you're not sure how much ancho chili paste you'll like, start with a smaller amount. You can always add more.

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