Last Updated on 19 September, 2026 by Elby | The Tasteful Pantry
This recipe makes a big pot of Middle Eastern Cauliflower Soup – a hearty meal, perfect for a cosy night in. The mix of spices adds to the earthy cauliflower and potato, bringing out the best of the ingredients. Roasted pumpkin and creamy cauliflower and potato are other delicious, smooth and flavoursome must-try soups.
This recipe makes a large batch, which is great for a large group or leftovers. But if you’re looking for a recipe to use up some leftover cauliflower, try my Healthy Chicken and Vegetable Curry.
More Easy Family Soup Recipes and Middle Eastern Dishes
- Zucchini Soup (gluten-free, dairy-free and vegan)
- Creamy Chicken and Corn Soup
- Spicy Thai Pumpkin Soup
- Chilli Chicken Soup
- Middle Eastern Lamb Fillets
- Roasted Carrot Salad
Cauliflower Soup Ingredients
Frying the ground cumin and paprika with the onion and garlic, enhances their flavours. By the time you add the spices the onion has absorbed most of the oil, but the spices still coat the onion. The spices are ready to turn the potatoes and cauliflower into a delicious soup.
I use four cups of vegetable stock and a big pot for my cauliflower soup. However, you may find you need a little extra water to get the liquid level up a bit higher. Use a wooden spoon to push the potatoes and cauliflower into the stock. But if there is a large amount of veggies still above liquid add an extra cup of water. Only one extra cup so the flavours aren’t altered, and it doesn’t matter if there are little parts of the veggies sitting above the stock. Once they start to cook, you will be able to push them below the soup top.
Nutmeg pairs well with cauliflower, but is a strong flavour, so you really don’t need much to make an impact on the soup. I haven’t given a quantity, literally a light sprinkle should do the trick. You can always add more later if necessary.
Only a little thickened cream is needed to take away any wateriness or grainy cauliflower texture and turn it into a delicious, creamy soup. You can also substitute the cream for ¼ cup sour cream.
Don’t forget salt and pepper. No specific quantity here, but enough of each to suit your taste.
Calories and Nutritional Information
The figures used in the tasty vegetarian Middle Eastern cauliflower soup recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
Feedback and More
Did you try the Middle Eastern Cauliflower Soup recipe? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other soups. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Middle Eastern Cauliflower Soup
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 2 tsp vegetable oil
- 1 large onion - diced
- 2 cloves garlic - finely chopped
- 1 ½ tsp ground cumin
- ¼ tsp paprika
- 500 grams potatoes - peeled and diced into 1cm pieces
- 700 grams cauliflower - roughly chopped
- 4 cups vegetable stock - salt-reduced
- ¼ tsp ground nutmeg
- 120 ml cream - thickened
- salt and pepper - to taste
Instructions
- Heat the oil in a large pot and cook the onion on high for 1 minute. Add the garlic, cumin and paprika and cook for a further minute, or until the onion is soft.
- Add the potatoes and cauliflower and stir to coat in spices, before covering with the stock. Add one cup of water if the stock does not cover the vegetables (see notes).
- Bring to the bowl and lower to a fast simmer, uncovered, for 15-20 minutes, stirring occasionally. The stock should have reduced by about a third and the vegetables should breakdown when pressed with the spoon. Leave simmering for longer if necessary, to make sure the vegetables are completely cooked through.
- Remove from the heat and, using a stick blender, blend the soup until smooth. See notes if your soup is too runny or too thick.
- Once you have a smooth soup with the right consistency, blend in the cream, salt and pepper. Serve with some warm crusty bread, a sprinkle of fresh herbs, or some fried shallots.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
Healthy and tasty!