This delicious cauliflower soup is blended with spicy Moroccan flavors for an easy fall meal!
During the colder months of the year, I like to make a big pot of soup at least once a week. I’ll usually make it for dinner for my whole family, and then I’ll enjoy the leftovers for lunch in the days that follow. Since we have a mix of meat eaters and vegetarians in my household, I prefer to stick to plant-based soups that are hearty enough to please both camps—and this cauliflower soup definitely hits that mark.
Make no mistake, though, this is no ordinary cauliflower soup. It’s an incredibly cozy and comforting dish with a delicious mix of sweet and savory flavors, thanks to the addition of carrots and apples. A warming blend of spices such as cumin, cinnamon, paprika, and allspice gives it a Moroccan-inspired flavor that elevates it beyond a traditional cauliflower soup. But it’s the amazing pistachio cream that makes it over-the-top velvety and delicious.
Though this soup is vegan and Paleo-friendly, even folks who don’t follow those diets will still find this soup incredibly tasty. It takes roughly an hour to whip up, making it a great dinner option for both busy weeknights and lazy weekends. For a satisfying and spicy soup, it really doesn’t get any better!
Should I roast the cauliflower?
Though this recipe does not call for it, you can definitely roast the cauliflower before adding it to the soup. The roasting process will caramelize the cauliflower, giving it a nuttier taste that would add a great depth of flavor to the soup. To roast the cauliflower, simply spread the florets out on a baking sheet (you may need to use two baking sheets) so that none of them are touching, and roast in a 425°F oven for 25-30 minutes until golden brown. After roasting, add them to the recipe as directed.
How do I store leftovers?
Allow the soup to cool completely before transferring any leftovers to an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months. To thaw, place it in the fridge overnight. Reheat the soup in a pot on the stovetop over medium-low heat, or microwave single servings in bowls for 30-second intervals until warmed through.
Serving suggestions
For a lighter meal, pair your soup with a salad like this Fennel-Apple Salad or Chopped Kale Salad. If it’s a heartier meal that you’re craving, serve your soup with a sandwich, such as these “Honey” Garlic-Roasted Chickpea Wraps (which use vegan-friendly agave instead of real honey), or keep it simple with Vegan Avocado Toast. If you’re into baking your own bread, a big hunk of this crusty Dutch Oven Bread would be the perfect vehicle to mop up your delicious soup.
Ingredients
- 1/2 cup pistachios plus additional for garnish (optional)
- 2 tablespoons extra-virgin olive oil
- 2 cups carrots peeled and sliced (about 4 large carrots)
- 1 tablespoon garlic minced
- 1 teaspoon fresh ginger minced
- 2 cups large apples cored and roughly chopped (about 3 apples)
- 3 cups cauliflower cut into bite-sized florets (about half a large head)
- 1 cup large onion roughly chopped
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/8 teaspoon allspice
- 1 teaspoon salt
- Pepper
- 7 tablespoons water
- 2 cups reduced-sodium vegetable broth
- Cilantro for garnish
Instructions
- Preheat your oven to 400°F and spread the pistachios on a small baking sheet. Bake them in the oven until lightly browned, about 5-7 minutes.
- Transfer the toasted pistachios to a small saucepan, and cover with 1 inch of water. Bring to a simmer over medium heat, and simmer until they soften, about 35 minutes. Make sure to keep them covered with water, so add more water to the pot as necessary.
- While the pistachios simmer, heat the olive oil in a large pan over medium heat. Add the carrots, garlic, and ginger, and cook for 2 minutes, stirring frequently.
- Add the chopped apples, cauliflower, onion, cumin, cinnamon, paprika, allspice, salt, and a few good twists of pepper, and stir until the spices and oil evenly coat all the vegetables. Cook for 5 minutes, stirring occasionally.
- Add the vegetable broth into the pan and stir. Cover the pan, and simmer until the vegetables and apples are tender, about 20 minutes.
- Once the pistachios are soft, drain them, and add them into a high-powered blender, along with the 7 tablespoons of fresh water. Blend on medium speed for 5 minutes and then on the highest speed for 2 minutes until smooth and creamy. Scrape down the sides of the blender every few minutes. You may have a few little chunks of pistachios, but they will get blended up once you add the vegetable mixture.
- Transfer the softened vegetable-apple mixture, along with the vegetable broth, into the blender and blend on high speed until thick, creamy, and smooth.
- Serve the soup garnished with cilantro and chopped pistachios.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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