Spiced Cauliflower Soup

As the sun sets, find warmth in a steaming bowl of market fresh soup. This week’s recipe is chockfull of market produce that’ll surely impress houseguests while still being enjoyable for youngsters!


  • 1 head (about 2 ¼ lbs.) cut into florets, or about 6 cups
  • 3 onions, sliced 1-inch thick
  • 1 teaspoon turmeric
  • ½ teaspoon dried coriander
  • 1 tablespoon berbere, an Ethiopian spice blend available from the The Spicy Lady @ Tuesday market
  • ½ teaspoon hot paprika or chili powder (if sensitive to spice use another kind of paprika)
  • 1 teaspoon cumin, whole or ground
  • 2 teaspoons vegetable oil
  • 1 tablespoon salt
  • 2 cups water, or more as needed
  • 2 cups vegetable broth
  • 1 cup heavy cream, optional


Preheat oven to 450° F. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out and roast until the florets are browned, around 25 minutes. Set aside 1/2 cup of the crispiest florets for putting on top of the finished soup.

Melt butter in a pot over medium-high heat. Add onions and cook until soft, about 5 minutes. Stir in spices, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.

Using an immersion blender, blend the soup until a desired consistency is reached. Add more water or stock if needed. Stir in cream, if using. Season with salt and pepper and serve in bowls, garnishing with the reserved cauliflower florets.

Adapted from Food

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.