UPDATE: This post was updated on April 9, 2025 to include conversions for metric measurements and nutrition information.
This Spinach Cauliflower Soup is a perfect fall soup topped with crispy breadcrumbs and fresh herbs. It's light, healthy, and can easily be made vegan (as long as you use vegetable stock!).
This soup would be delicious served with Sourdough Discard Breadsticks, Sourdough Discard Cornbread, or Sourdough Discard Focaccia.
If you're looking for other soup options, try this Butternut Squash and Red Pepper Soup or this Tomato and Roasted Red Pepper Soup.
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Why you'll love this recipe
- This recipe comes together in under 45 minutes, so you'll be ready to eat in no time!
- Soups are very forgiving and a great place to use up any extra vegetables that you may have. Throw them in!
- This Spinach Cauliflower Soup is light and creamy with subtle flavors that everyone will enjoy.
Ingredients
There are only a few ingredients you'll need to bring this soup together!
- Spinach: Use at least 2 large handfuls of spinach. If you have more, feel free to add it!
- Cauliflower: You will need 1 head of cauliflower, chopped. I tend to use a larger cauliflower, but any size is fine.
- Cashews: The cashews help give this soup a bit of texture, as well as more protein. If you'd like to make a nut-free version, you can leave the nuts out or swap for a white bean (such as cannellini beans).
- Vegetable or chicken stock: Either kind will work well! This could be homemade or store-bought soup stock.
See full recipe below for detailed directions.
Substitutions & Variations
Soups are very adaptable. Below are a few substitutions and variations you can try!
- Add broccoli: This soup would be delicious with some broccoli as well. Use ½ head of cauliflower, plus one broccoli crown.
- Add odds and ends: If you have a few veggie odds and ends in the fridge that you want to use up, you can! Carrots, summer squash, zucchini, and extra tomatoes will all work well here.
- Make it vegan: Use vegetable stock rather than chicken stock if you would like this recipe to be vegan!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Spinach Cauliflower Soup
This soup comes together in a few easy steps! The full recipe with detailed directions is at the bottom of this post.
Toss your breadcrumbs in olive oil, garlic powder, salt, and pepper. Bake until slightly toasted.
Sauté the garlic and onion in olive oil until translucent and fragrant.
Add your cauliflower florets.
Add the soup stock.
Add the spinach and remaining ingredients. Bring to a boil, then simmer for 15-20 minutes until the cauliflower is fork-tender.
Blend your soup in a blender, then serve topped with breadcrumbs, fresh herbs, salt and pepper.
Expert Cooking Tips
- A coarse chop is fine. This soup is going to be blended, so you don't need to spend time cutting the vegetables to a small dice.
- If you have some extra vegetables, throw them in! Soups are very forgiving, so if you have a little extra of one ingredient, or something else in your fridge that you'd like to use up, add it in!
- Adjust the thickness of your soup by adding more soup stock or water.
Equipment
You'll need a Dutch oven or a large pot, a blender to blend the soup, a spice grinder or food processor, and a baking sheet for the breadcrumbs.
kitchen essentials
My Favorite Blender
Perfect for smoothies, sauces, and soups!
Storage
Refrigerator Storage: Once cooled, store the soup in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for about 60 seconds to warm and serve.
Freezer Storage: Once the soup is fully cooled, transfer to an airtight container and freeze for up to 3 months. To reheat, let the soup defrost in the fridge overnight before reheating in the microwave for 60-90 seconds, or on the stovetop.
Recipe FAQ
You can always skip this! I love toppings on my soup, so I definitely recommend it, but it's optional.
Yes! You could make this recipe with ½ head of cauliflower plus 1 large broccoli crown.
Spinach Cauliflower Soup
Ingredients
For Spinach Cauliflower Soup
- 2 Tablespoons olive oil
- 1 cup yellow onion chopped (about 1 medium onion)
- 2 cloves garlic chopped
- 1 head cauliflower broken into florets (about 4 cups)
- 4 cups chicken or vegetable stock
- 2 cups water
- 2 cups fresh spinach
- ½ cup raw cashews
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon red pepper flakes
- fresh dill and green onions for topping
For Crispy Breadcrumbs
- 2 slices crusty bread torn into chunks
- 2 teaspoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- In a large Dutch oven, heat 2 Tablespoons olive oil over medium heat. Add onion and garlic and sautée for 2-3 minutes until soft and fragrant. Add cauliflower florets and sautée for approximately 8 minutes.
- Add soup stock, water, spinach, cashews, red pepper flakes, salt and pepper. Add more water if needed to cover all ingredients. Stir to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes or until the cauliflower is fork-tender. Remove from heat and let cool slightly.
- While the soup simmers, preheat the oven to 350°F. Tear your bread slices into chunks and add to a spice grinder or small food processor. Pulse until coarsely ground. Transfer to a small baking sheet, drizzle with olive oil, garlic powder, salt and pepper. Toss to evenly coat. Bake for 10-12 minutes, or until slightly browned. Set aside.
- Working in batches, transfer your slightly cooled soup to a blender and blend until smooth (you can also use an immersion blender). Pour into individual bowls, top with crispy breadcrumbs, and garnish with fresh dill, green onions, and an additional sprinkle of salt and pepper.
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