I didn’t mean to publish two cauliflower recipes back-to-back, but I hope you’ll forgive me—especially once you try this golden, velvety cauliflower soup. It combines oven-roasted cauliflower with russet potato, leek, garlic, turmeric and warming spices for a simple, comforting bowl that’s great any time of year.
This soup is pure comfort. I eat soup all year, and this recipe is one I return to when I want something cozy but bright. The cauliflower is roasted until golden, then simmered with aromatics and potatoes before being blended until silky smooth. Serve it over tender jasmine rice for a satisfying meal that’s both nourishing and indulgent.
Here’s what makes this soup so good:
- Roasted cauliflower: Roasting concentrates the flavor and adds caramelized, toasty notes that make the soup rich and savory.
- Aromatic base: Leek, garlic and russet potato create a silky texture and a mellow, savory foundation.
- Turmeric and nutmeg: Turmeric gives the soup its beautiful golden color and subtle earthiness; a pinch of nutmeg adds warmth and depth.
- Simple finish: A splash of whole milk smooths everything out, and the soup is served over jasmine rice for a comforting, bowl-friendly meal.
The method is straightforward: roast florets tossed with olive oil, cumin and curry powder; sauté leek, garlic and potato until golden; combine with stock and roasted cauliflower and simmer until tender; then blend with milk and nutmeg until perfectly smooth.
On a personal note, this post followed a lovely Mother’s Day: a relaxed morning, breakfast in bed, and a leisurely family day. If you celebrated, I hope it was restful and full of love. Now back to the soup—let’s get cooking.
Golden Cauliflower Soup with Rice
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 7 servings
Ingredients
For the rice
- 1 cup jasmine rice
- 1.5 cups water
- Salt, to taste
For the soup
- 1 head cauliflower, sliced into florets
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1 leek, rinsed and sliced into half-moons
- 2 cloves garlic, minced
- 1 russet potato, peeled and diced
- 1 teaspoon turmeric
- 3 cups chicken stock (or vegetable stock to keep it vegetarian)
- 3 cups whole milk
- 1/8 teaspoon nutmeg
- Olive oil, salt and pepper
Instructions
For the rice
- Combine rice, water and a pinch of salt in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
For the soup
- Preheat the oven to 400°F (200°C).
- On a parchment-lined baking sheet, toss cauliflower florets with olive oil, salt, pepper, cumin and curry powder. Spread in a single layer.
- Roast the cauliflower for about 20 minutes, until golden and tender.
- While the cauliflower roasts, heat a large pot over medium-high heat with a drizzle of olive oil. Add the leek, garlic and diced potato.
- Sear the vegetables, stirring often, until they develop golden color—this builds flavor.
- Add the roasted cauliflower to the pot, stir in the turmeric, then pour in the chicken stock.
- Bring to a simmer and cook for about 10 minutes, or until the cauliflower and potato are easily pierced with a knife.
- Use an immersion blender to puree the soup until smooth. Stir in the milk and nutmeg and blend again until velvety. Alternatively, carefully transfer to a blender in batches and process until smooth.
- Taste and season with salt and pepper as needed.
- To serve, spoon about 1/3 cup of cooked jasmine rice into each bowl and ladle roughly 1 cup of soup over the rice.
Nutrition (per serving)
- Serving Size: 1 cup soup + heaping 1/3 cup rice
- Calories: 254
- Sugar: 7 g
- Sodium: 268 mg
- Fat: 8 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg
If you try this Golden Cauliflower Soup with Rice, post a picture and use your preferred social tags—it’s always a treat to see how you make a recipe your own. For more cauliflower ideas, search your favorite recipe collection for roasted cauliflower with tahini or cauliflower tikka masala for other flavorful ways to enjoy this versatile vegetable.
