Creamy Coconut Cauliflower Soup with Spicy Seed Crackers

This soup is vibrant in color and flavor! Inspired by the flavors of Southern India, it has a pop of sunny turmeric to brighten up any dreary fall day. Topped with homemade spicy seed crackers, it's the perfect balance of creamy and crunchy.
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  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 50 min
  • Yield: 4 to 6 servings
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Ingredients

Spicy Seed Crackers:

Nonstick cooking spray, for the baking sheet

3/4 cup pepitas

3/4 cup ground flaxseed meal

1/3 cup sesame seeds

1/4 cup chia seeds

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne

1/2 teaspoon kosher salt

1 tablespoon sriracha

Flaky sea salt or coarse salt, for sprinkling

Soup:

1 large head cauliflower (about 2 pounds), stems and florets chopped into bite-sized pieces

1/2 teaspoon Hungarian paprika

Kosher salt and freshly ground black pepper

4 tablespoons olive oil

1 medium yellow onion, chopped

1 1/4 teaspoons ground turmeric

1 teaspoon ground ginger

1/2 teaspoon ground white pepper

1/8 teaspoon ground cinnamon

2 cloves garlic, minced

4 cups low-sodium vegetable broth

One 15-ounce can unsweetened full-fat coconut milk

Directions

  1. For the spicy seed crackers: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Spray the edges of the baking sheet with nonstick cooking spray.
  2. Put 1/2 cup of the pepitas in a food processor and pulse until the mixture resembles a coarse meal, about 30 seconds. Transfer to a large bowl. Add the flaxseed meal, sesame seeds, chia seeds, garlic powder, smoked paprika, cayenne and kosher salt to the bowl and whisk to combine. Stir together the sriracha and 1 cup water in a small bowl. Add the water mixture to the seed mixture and stir until the mixture begins to gel together, about 1 minute. 
  3. Pour the seed mixture onto the prepared baking sheet. Use an offset spatula to spread the mixture evenly to the edges, smoothing it out to about 1/4 inch thick. (It is important to spread the cracker mixture evenly so it bakes evenly.) Sprinkle with the remaining 1/4 cup pepitas and some flaky sea salt. 
  4. Bake until golden brown around the edges and the center feels firm (not spongy) when poked, 40 to 45 minutes. Flip the sheet of crackers over and bake for an additional 5 minutes to crisp the crackers all the way through. Transfer to a wire rack to cool, then break into 2-inch shards. 
  5. For the soup: Increase the oven temperature to 375 degrees F and line a baking sheet with parchment. 
  6. Toss the cauliflower with the paprika, a pinch of salt and black pepper and 2 tablespoons of the oil on the prepared baking sheet. Roast until the cauliflower is caramelized around the edges and tender when pierced with a fork, about 30 minutes. 
  7. Heat the remaining 2 tablespoons oil in a Dutch oven or large saucepan over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until lightly caramelized, 5 to 7 minutes. Add the turmeric, ginger, white pepper, cinnamon and garlic and stir to combine. Stir in the vegetable broth, coconut milk and roasted cauliflower. Bring to a simmer over medium-high heat, then cover and simmer until the flavors meld, about 5 minutes. 
  8. Use an immersion blender to blend the mixture until smooth and no lumps remain; alternatively, let cool slightly and puree in a blender. Serve the soup topped with the spicy seed crackers.
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