This creamy collard greens soup is a simple, nourishing way to enjoy a generous serving of vegetables in one comforting bowl. Cauliflower creates a silky texture without any dairy, while collard greens, spinach, parsnip, ginger, fresh turmeric, and fragrant Ras el Hanout add layers of flavor and nutrition. It’s naturally gluten-free and dairy-free, easy to customize with your favorite protein, and equally suitable for a light lunch or satisfying dinner.
The Easy Way to Eat More Vegetables
There are few meals as comforting and practical as a homemade vegetable soup. When you’re trying to eat more vegetables without spending hours in the kitchen, a big pot of soup is one of the easiest solutions. Unlike salads, soups let you combine a wide variety of vegetables into a single, flavorful meal that feels both hearty and satisfying.
One of my favorite ways to make creamy soups without dairy is to use cauliflower. Once blended, it creates a beautifully silky texture while keeping the soup light and letting the other vegetables shine. In this recipe, collard greens and spinach add color, nutrients, and an earthy depth of flavor, while parsnip contributes just enough natural sweetness to balance the greens.
The finishing touches are what make this soup your own. I often serve it with one boiled egg, a drizzle of extra virgin olive oil, and a handful of broccoli microgreens. Hemp hearts are a great plant-based protein addition, while cooked sausage or crispy bacon turn it into an even heartier meal. A sprinkle of grated Parmigiano Reggiano is another delicious option if dairy isn’t a concern.
The warm, aromatic flavor comes from Ras el Hanout, a traditional North African spice blend whose name translates to “head of the shop,” referring to the finest spices a merchant had to offer. Every blend is slightly different, but most combine warming spices such as cumin, coriander, cinnamon, ginger, turmeric, and black pepper, creating a wonderfully fragrant soup with very little effort.
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Creamy Cauliflower and Collard Greens Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes (up to 40 minutes)
- Total Time: 50 minutes
- Yield: 5
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Description
This creamy collard greens soup is a simple, nourishing way to enjoy a generous serving of vegetables in one comforting bowl. Cauliflower creates a silky texture without any dairy, while collard greens, spinach, parsnip, ginger, fresh turmeric, and fragrant Ras el Hanout add layers of flavor and nutrition. It’s naturally gluten-free and dairy-free, easy to customize with your favorite protein, and equally suitable for a light lunch or satisfying dinner.
Ingredients
For the Soup
- 2 medium yellow onions, chopped
- avocado oil, for sautéing
- 3 garlic cloves, minced
- 1 thumb-size piece fresh ginger, grated
- 1 thumb-size piece fresh turmeric, grated
- 1 parsnip, peeled and chopped
- 1/2 medium cauliflower, cut into florets
- 1 bunch collard greens, thick stems removed and leaves chopped
- 1 bunch mature spinach, chopped
- 2 teaspoons Ras el Hanout
- about 5–6 cups (1.2–1.5 liters) warm water, plus more if needed
- sea salt and freshly ground black pepper, to taste
For Serving (optional)
- boiled eggs
- hemp hearts
- broccoli sprouts
- cooked sausage or crispy bacon
- grated Parmigiano Reggiano
- extra virgin olive oil
Instructions
- Warm the water in a separate saucepan or kettle and keep it hot.
- Heat a little avocado oil in a large soup pot over medium heat. Add the onions and cook until soft and translucent, about 10 minutes, stirring occasionally.
- Stir in the garlic, ginger, and turmeric and cook for another 3–5 minutes. If needed, add a splash of the warm water to prevent sticking.
- Add the cauliflower, parsnip, and Ras el Hanout. Stir well so the vegetables are coated with the spices and cook for about 10 minutes, adding a little water if necessary.
- Add the collard greens and spinach. Pour in enough warm water to almost cover the vegetables (about 2 cups to start), season with salt and pepper, cover, and simmer for about 15 minutes, or until all the vegetables are tender.
- Blend until smooth using an immersion blender or transfer carefully to a countertop blender.
- Bring it back on the stove, add more hot water if you’d like a thinner consistency and bring it to a gentle simmer before serving. Taste and adjust seasoning if necessary.
- Serve topped with your choice of boiled egg, hemp hearts, broccoli sprouts, cooked sausage, bacon, grated cheese, or a drizzle of extra virgin olive oil.
Notes
Cauliflower gives this soup its creamy texture without the need for cream or milk.
Ras el Hanout blends vary by brand, so adjust the amount to taste if your blend is particularly strong or spicy.
If you don’t have fresh turmeric, simply omit it or substitute a small pinch of ground turmeric.
This soup keeps well in the refrigerator for up to 2–3 days.
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