Creamy Cauliflower & Paprika Soup

Creamy Cauliflower & Paprika Soup

This creamy vegan cauliflower soup with paprika and pumpkin seeds is a nice comforting dish to have during winter, plus it’s easy and fast to make!

Cauliflower Soup

In this recipe, I used canned coconut milk. You can substitute it with another plant based milk or creamer, I would still use something on the denser side such as almond or cashew milk. Of course, make sure that it’s unsweetened and unflavored.

The roasted cauliflower slices on top are not essentials but they add some texture and make the soup look more attractive. Be careful when slicing the cauliflower as it is pretty delicate.

I broiled mine for 10 minutes but you definitely want to keep an eye on it, the goal is to have the edges reaching a golden color.

The quantity of salt is really up to you and your taste, but remember that if a dish tastes bland it’s usually because it’s not salted enough.

Paprika & Pumpkin seeds

Paprika pairs very well with cauliflower and adds some color to the dish. You can also use some smoked paprika, or sprinkle the soup with smoked sea salt flakes when serving.

If you don’t have pumpkin seeds, use sesame or sunflower seeds. You can even use crushed nuts like almonds or hazelnuts.

Looking for bread recipes to eat with your soup?

If you want to enjoy this soup with bread, you should have a look at my rustic rye hazelnut bread and corn bread loaf recipes.

Cauliflower and paprika soup in a bowl, close up.
Cauliflower and paprika soup in a bowl with a tablespoon filled with soup and a piece of cauliflower

Creamy Cauliflower & Paprika Soup

Vegan cauliflower and paprika soup topped with roasted cauliflower slices and pumpkin seeds
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Soup
Servings 2 people
Calories 259 kcal

Equipment

  • Hand or stand blender

Ingredients
  

  • 1 head cauliflower
  • ½ cup coconut milk (10 cl)
  • 1 ½ tsp paprika powder
  • 2 tbsp pumpkin seeds
  • 1 tbsp canola oil
  • salt and pepper
  • 1 ½ cup water (35 cl)

Instructions
 

  • Preheat the oven to 400°F – 200°C.
  • Rinse and cut a few slices of cauliflower and put them on a baking sheet lined with parchment paper. Roughly cut the rest of the cauliflower in pieces.
  • Heat up ½ tablespoon of oil in a pot on medium heat and saute the cauliflower pieces for about 5 minutes to reach a nice golden brown color.
  • Add in the water, salt and pepper and bring to a boil. Reduce the heat and simmer for about 30 minutes with a lid, until the cauliflower is soft.
  • In the meantime, brush the slices of cauliflower with oil and sprinkle with pumpkin seeds. Broil in the oven for 5 to 10 minutes.
  • When the soup is ready, mix in the coconut milk and the paprika and blend until smooth. Adjust the seasoning,
  • Pour in bowls and place a couple of slices of roasted cauliflower on top. Sprinkle with a bit of paprika.

Notes

  • In this recipe, I used canned coconut milk. You can substitute it with another plant based milk or creamer, something on the denser side such as almond or cashew milk. Make sure that it’s unsweetened and unflavored.
  • Be careful when slicing the cauliflower as it is pretty delicate. When broiling, keep an eye on it, the goal is to have the edges reaching a golden color.
  • You can also use some smoked paprika, or sprinkled the soup with smoked sea salt flakes when serving.
  • If you don’t have pumpkin seeds, use sesame or sunflower seeds. You can even use crushed nuts like almonds or hazelnuts.
  • Calories are per one serving
Keyword Cauliflower soup, Vegan soup

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