Name: Cauliflower Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1 large onion (diced); 4 large garlic cloves (finely chopped); 1- inch knob fresh ginger (finely chopped); 1/4 teaspoon red chili flakes; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1 1/2 pound cauliflower florets; 6 cups chicken stock; 2 cups cooked chicken (shredded); 1 can (14 oz / 400 g) coconut milk; 2 cups baby spinach; Salt and pepper to taste

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This cauliflower chicken soup is slightly chunky, gently spiced and creamy without a single drop of cream. It's also ready in just 35 minutes using only one pot!

Try my chicken broccoli soup and this chicken mulligatawny soup next!

A bowl of cauliflower chicken soup with potatoes and limes.

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I'm perfectly aware of the fact that people turn their noses up when they hear the words cauliflower soup, but I promise you this one's different.

It's a thick soup that's deliciously warm and earthy from the spices, and that's why it doesn't taste the way you'd expect from cauliflower.

It's a great soup for those moments you want something that's low-carb, full of fiber, yet with a bit of protein and genuinely good for you!

Why you'll love this cauliflower chicken soup

It's super creamy and thick, yet it's completely dairy-free.
You only need one pot and a hand blender to make it.
It's the perfect way to transform those chicken leftovers into a proper, nutritious meal.

Close up photo of a spoonful of cauliflower and chicken.

What you'll need

Olive oil - Just a splash to sauté the onion, garlic and ginger in.

Onion - I like lots of onion in this soup because it's an excellent flavor base.

Garlic + ginger - Freshly chopped is always best for flavor but if you don't have time, the stuff in a jar works just as well here.

Spices - A mix of ground cumin, ground coriander, turmeric and red chili flakes infuses the soup with warm, earthy flavors. You can also use your favorite curry powder.

Cauliflower - You'll need a medium head, cut into florets. I chop the stalk, too and throw it in the pot with the florets.

Chicken stock - Low-sodium is an excellent choice if you want to have better control of the overall saltiness.

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Chicken - Any leftover chicken works, whether from the Sunday roast or rotisserie. If you don't have cooked chicken, check out the notes below.

Coconut milk - A full-fat tin is perfect here; it does have more calories than light, but it makes the soup extra creamy.

Baby spinach - For that pop of color and freshness!

Pro tip

Make sure you don't overcook the cauliflower. It should still have a bit of a bite; if it turns to mush, it will taste a bit cabbagey.

A black bowl with cauliflower chicken soup.

How to make cauliflower chicken soup

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the olive oil in a large pot over medium heat and sauté the onion until softened. Add the garlic, ginger and red chili flakes and continue to cook for another minute.

Sautéing onions to make cauliflower chicken soup.

Sautéing garlic, ginger and onions in a pot.

Stir in the ground cumin, ground coriander and turmeric and cook for 30 seconds. Add the cauliflower and chicken stock and bring to a boil. Simmer until the cauliflower is fork-tender.

Adding spices to a cauliflower chicken soup.

Adding stock to a cauliflower chicken soup.

Turn off the heat and use a hand blender to blend about half the soup, making sure you leave plenty of cauliflower florets whole.

Return the pot to low-medium heat and stir in the cooked chicken and coconut milk. Allow everything to warm through, then stir in the baby spinach and cook for 1-2 minutes until wilted.

Adding cooked chicken to a pot of cauliflower soup.

adding spinach and coconut milk to the pot

Substitutions and variations

This soup is very easy to make vegetarian. Simply leave out the chicken, use vegetable broth and add a can of drained chickpeas. For a deliciously spicy veggie soup, check out my coconut curry soup next.
You can roast the cauliflower for extra flavor. Place it on a tray with a bit of olive oil for 20 minutes at 200C, then continue from the stock stage.
To make it a proper curried cauliflower soup, add a teaspoon of garam masala with the other spices, then finish with a squeeze of lime.

Recipe tips and notes

To make this soup with raw chicken, add two whole chicken breasts with the stock, simmer for 15 minutes or until cooked through, then remove before blending. Shred the chicken with two forks and return to the pot with the coconut milk.
Only blend half of the soup so you still have a chunky texture from the cauliflower. If you blend it all, you'll get closer to a puree.
If you notice the soup has thickened too much, loosen it with a splash of extra stock.
Too much cauliflower on your hands? Use it up by making my cauliflower and chickpea curry next.

What to serve with cauliflower chicken soup

Some warm flatbread or naan for dipping
Crusty sourdough with butter
A spoonful of thick yogurt and some fresh cilantro scattered on top

Leftovers and storage

Any leftovers will keep in an airtight container in the fridge for up to 3 days.
To reheat on the stove, warm gently in a pot over low heat, stirring occasionally. You can also microwave individual portions in short 30-second bursts.
This soup freezes well for up to 2 months, but I'd leave the spinach out and add it fresh when reheating.

More easy soup recipes

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