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Spicy Roasted Cauliflower Soup

What you need: 

1 head of cauliflower, separated into florets
3 cloves of garlic, chopped
2 shallots, chopped
1 small onion, chopped
1 potato, cut into 1/2 inch cubes
1 tablespoon olive oil
4 cups vegetable stock or broth (more as needed)
1 dried chipotle pepper, soaked in boiling water for 10 minutes and then chopped
1 bay leaf
1 teaspoon dried thyme
1 teaspoon cumin
1 cup soy milk
salt and pepper to taste

What you do: 

1. Preheat the oven to 425 degrees F. In a large bowl, toss cauliflower, garlic, shallots, onion, and potato with olive oil. Spread out in a roasting pan or baking sheet with sides and roast in oven until roasted and lightly browned, about 30 minutes. Be sure to check on veggies periodically and move them around with a spatula to prevent them from burning.
2. When the vegetables are ready, transfer to a large pot and pour in the vegetable stock, bay leaf, thyme, cumin, and the chipotle pepper. Bring to a boil and cook at medium heat for 30 minutes. Remove and discard the bay leaf.
3. Stir in the soy milk and then using an immersion blender, puree the soup in the pot or transfer to a blender or food processor (be careful!) and puree in batches, then return to the pot.
4. Season with salt and pepper. Heat through before serving but avoid boiling.
Note: Avoid using too many chipotle peppers until you understand how spicy they are.

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 


I made this for tonight's dinner, and I'm already looking forward to eating the leftovers for lunch tomorrow!  I used half a canned chipotle, and it was plenty spicy for me and my hubby.  I love the recipe as is, but I can't help thinking it would be awesome with a sweet potato instead of the regular potato...


This soup is very delicious!  Instead of dried chipotle peppers I used a few de-seeded canned ones, otherwise I followed the recipe closely.  It is not the most attractive looking soup but it tastes and smells wonderful.


what a delicious treat!  I had chipotles in adobo so only put in just a couple teaspoons of that sauce but roasted a whole ancho with the other veggies.  In the end I added a cup of nutritional yeast flakes to the whole pot to give it some cheezy awesomeness.  I am writing this to stop myself from eating another bowl--I'm stuffed but it's soooo good!  Thank you so much for a keeper of a recipe.


Loved this recipe!! It was very tasty, I added chili powder because I didn't have any cumin and I also added some rice shredded cheese and it was perfect.


I LOVE cauliflower but felt just ok about this soup. It needed something more to it. I did add a thai pepper, curry powder, garbonzos, and some fresh cilantro which added some extra flavor. I will probably make it again since winters around the corner but next time I will omit the potato and add some fresh apple to garnish along with the cilantro for texture, flavor, and color. Thanks


oh my was this good!
i used 1/2 chili pepper and it turned out really spicy. plus i added about 1 tsp curry powder. yum!


If you love cauliflower like I do, then you must try this recipe.  The aroma of the roasting vegetables is sublime.  I dissolved two Not Chick'n bouillon cubes in the water which gave enough of a salty taste without having to add additional salt.  I also used a canned chipotle pepper in adobo sauce, seeds removed and minced.  Added 1/4 c. minced parsley at the end.  This soup is so good I ate nearly the entire pot by myself! 

Thanks Marian13 for a truly yummy recipe!  ;)b



Couldn't help but put a picture up!  I made it this afternoon to take up to my inlaws.  I love that no one would guess that there is cauliflower in it so you could easily sneak in veggies to the pickiest of eaters.  The chile pepper adds spice, but you can omit it and still have a great tasting soup.

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