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Cauliflower Spinach Soup

by thisjess.cooks

I loveee a good soup — it’s one of my absolute favorite things to make. It’s easy, is a good way to use up odds and ends in the kitchen, and keeps well. Plus, with one pot, you can have lunch for a whole week that’s just as good three days later! I’m also one of those people who will eat soup all year round. Middle of the hot summer? I’ll still be eating soup. And the latest creation out of the kitchen: a cauliflower spinach soup that hits all the marks!

Ingredient Notes

Here’s what you’ll need to get started:

  • Chickpeas – combined with olive oil, paprika, cumin and salt, these will become the roasted chickpea topping. And soup toppings are really the star of the show!
  • Cauliflower – of course, you will need 1 head of cauliflower, chopped
  • Spinach – use at least 2 large handfuls of spinach. If you have more, feel free to add it in!
  • Vegetable stock (or chicken stock) – either kind of stock will work well!
  • You’ll need a few other things like onion, garlic, salt and pepper, but this hits the highlights! The soup is really as simple as it sounds!
Crispy chickpeas for soup topping

Cauliflower Spinach Soup FAQ

What is the best way to store soup?

The easiest way is to store soup in the fridge: transfer to a container with a lid and chill. Soup can be stored in the fridge for 3-4 days.

Can you freeze soup?

Yes, you can also freeze soup: let it cool at room temperature, then transfer to a container (these deli storage containers are great) or freezer bag and place in the freezer. Soup can be stored in the freezer for up to 3 months. When you’re ready to thaw, ideally you can place it in the fridge and let it thaw over 1-2 days. If you need to speed up the process, you can place the soup in the container in a warm water bath and transfer to a pan or microwave-safe dish to continue the reheating process.

Do you really need the chickpeas?

Yes! I fully believe that the toppings are what really makes a soup shine, so load it up! I like to top this soup with coconut milk, olive oil, salt, pepper, a sprinkle of paprika, and the roasted chickpeas. They add such a great texture!

I hope you’ll try it and let me know what you think!

Cauliflower spinach soup

Cauliflower Spinach Soup

An easy dairy-free or vegan vegetable soup
Prep Time 20 mins
Cook Time 25 mins
Course Soup
Servings 6 servings


For Roasted Chickpeas

  • 2 cans (14 oz) chickpeas drained and rinsed
  • 2 Tablespoon olive oil
  • ½ teaspoon ground cumin
  • 2 teaspoon paprika
  • 2 teaspoon salt

For Cauliflower Spinach Soup

  • 1 Tablespoon olive oil
  • 1 yellow onion chopped
  • 2 cloves garlic chopped
  • 1 head cauliflower chopped
  • 1 cup cashews raw, unsalted
  • 2 large handfuls fresh spinach
  • 4 cups vegetable stock or chicken stock
  • 2 cups water
  • 2 teaspoon salt
  • 1 teaspoon ground pepper

For topping

  • Toasted chickpeas
  • Olive oil
  • Coconut milk
  • Salt
  • Pepper
  • Paprika


For the Roasted Chickpeas

  • Preheat oven to 425 degrees.
  • Drain and rinse your chickpeas. Spread the chickpeas on a kitchen towel and gently pat dry (watch out: damp chickpeas will not crisp up in the oven!)
  • Transfer chickpeas to a baking sheet. Drizzle with olive oil and sprinkle with cumin, paprika and salt (you can be generous!). Toss evenly to coat.
  • Roast in the oven for 20 minutes, or until crispy. Set aside to cool.

For Cauliflower Spinach Soup

  • In a large dutch oven or soup pot, heat 2 Tbsp olive oil over medium heat. Add the onion, garlic and cauliflower and saute for approximately 10 minutes. Stir in cashews and spinach.
  • Add 4 cups vegetable or chicken stock and 2 cups water. Bring to a boil, then partially cover and reduce to a simmer for about 15 minutes until the cauliflower is soft.
  • Remove from heat and blend until smooth.
  • Serve topped with roasted chickpeas, a drizzle of olive oil and coconut milk, and a sprinkle of salt, pepper, and paprika. Enjoy!
Keyword Dairy-Free, Vegan

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