Meatless Monday: Cumin and Cardamom Spiced Cauliflower Soup with Homemade Croutons

My daughter’s recent vegetarianism has been a welcome treat for me. Aside from the whole 2 to 1 mentality of the vegetarian to meat-eater split, food prep has been easier in other ways. My picky 10-yr-old is suddenly willing to try more foods. After explaining to her that being a vegetarian didn’t meat that she could eat endless bowls of mac & cheese, she finally began to understand. We discussed the virtues of eating healthy proteins and good veggies with our meals; she has really dived in to a better, rounded diet.

Just a few short weeks in to what my husband hopes is a passing phase, my daughter is willing to eat an increased variety of vegetables as well as beans and fake meats for her protein. This is a kid who in the past would have the same yogurt every single day for lunch. This is a success. 
I asked her to help with our meal planning. She suggested soup for dinner. Soup. Soup, really??! On such a hot day? My husband thought it would be a good idea. I am always impressed by people who can eat and cook hot things throughout the summer. Regardless, I made them happy. I set out to make some soup for dinner as well as some croutons to go along with. 

Cumin and Cardamom Spiced Cauliflower Soup

7-10 cardamom pods – crack them a little
1 tbsp. cumin seeds
1 tbsp. olive oil
1 onion, chopped
6 cloves garlic
1 tbsp. ginger, chopped
3 tsp. cumin powder
1 head cauliflower, broken up
2 carrots, chopped
2 stalks celery, chopped
6 cups vegetable broth
1 tsp. cayenne pepper
Heat up your soup pot
Add the cardamom pods and the cumin seeds to the pot. Toast them for a minute or two. They will start to get fragrant.
Add the oil to the pot.
Add in the onion, garlic and ginger. Cook for 3 minutes to let them soften. 
Add in the cumin and the chopped cauliflower. Stir up and let the cauliflower toast a bit in the oil. 
Add in the carrots and celery and cook for a few minutes.
Cover with the vegetable broth. Bring the broth to a boil. Turn the heat down to medium and cover with a lid. 
Cook for about an hour.
After an hour, the mixture should be soft. Puree the soup with an immersion blender.
Serve and enjoy!

Cardamom and Cumin Spiced Cauliflower Soup
Homemade Croutons
2-3 cups of cubed crusty bread (I used some focaccia)
olive oil
salt (to taste)
Preheat oven to 400.
Lay out the cubed bread on a baking sheet.
Toss with olive oil and some sea salt.
Toast in oven for about 7-8 minutes. 
croutons 002

Cool and store in airtight container.

About Hindy Garfinkel


  1. This sounds great! We love cauliflower soup in my house. The cardamom is a nice change from the plain version.

  2. This sounds delicious. I love cauliflower and mixed with the other ingredients, it must be scrumptious. Thanks for sharing this on My Meatless Mondays.

  3. Gluten Free A-Z Blog says

    You had me at the cardamom. I think it adds such a great flavor. I’m with your daughter. I could eat soup anytime of the year.

  4. Sarah Klinkowitz says

    This looks very delicious. I can see soup for dinner in the summer-its light but filling, and there is something wonderful about something hot for supper.

  5. jessica matthews says

    I love cauliflower soup. I will have to add cumin to mine next time. Yum!!

  6. I love the creaminess that cauliflower gives a soup.

  7. Alison @ Alibabka says

    Cardamom and Cumin?! What a great combo!

  8. Alessandra Rovati says

    What a lovely recipe! Thank you

  9. Ronnie Fein says

    I love the fragrance of cardamom and have used the same combo: cardamom, cumin and ginger. Great fusion of flavors. This looks delicious.

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