Description
Simple Mediterranean Cauliflower Soup is a comforting, creamy dish that combines roasted cauliflower, garlic, and herbs, perfect for chilly days.
Ingredients
Scale
- 1 medium Cauliflower (cut into florets)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil (for roasting)
- 1 medium Onion (chopped)
- 4 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- 1 teaspoon Sweet Paprika
- 1 teaspoon Ground Sumac
- 1/2 teaspoon Ground Turmeric (optional)
- 4 cups Low-Sodium Vegetable Broth
- 1 cup Water (adjust thickness)
- 1 cup Whole Milk or Unsweetened Plant-Based Milk (for creaminess)
- 2 tablespoons Lemon Juice (for bright flavor)
- 1/4 cup Fresh Dill (or substitute with parsley or basil)
Instructions
- Preheat your oven to 425°F.
- Cut cauliflower into florets, toss in olive oil, salt, and pepper. Roast for about 45 minutes until golden and tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion, cook until translucent, about 7 minutes. Stir in garlic and spices for 1 minute until fragrant.
- Stir in 3/4 of the roasted cauliflower, vegetable broth, and water. Bring to a boil, then reduce heat and let it simmer for 5-7 minutes until thickened.
- Use an immersion blender to puree the soup to your desired consistency.
- Return the soup to medium heat, stir in milk and lemon juice, and gently heat through, adjusting seasoning to taste.
- Sprinkle on fresh dill and an extra squeeze of lemon juice just before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg