Rich Mediterranean Cauliflower Soup (Print Version)

Velvety roasted cauliflower soup with Mediterranean herbs, cumin, and lemon brightness.

# What You’ll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and sliced
05 - 1 celery stalk, sliced

→ Liquids

06 - 4 cups vegetable broth, low sodium
07 - 1 cup water
08 - 2 tablespoons extra virgin olive oil

→ Flavorings & Seasonings

09 - 1 teaspoon ground cumin
10 - ½ teaspoon smoked paprika
11 - 1 teaspoon dried oregano
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon salt, or to taste
14 - Zest and juice of ½ lemon

→ Garnishes

15 - 2 tablespoons chopped fresh parsley
16 - 2 tablespoons toasted pine nuts
17 - Extra virgin olive oil for drizzling

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets with 1 tablespoon olive oil, half the salt, and black pepper. Spread on baking sheet and roast for 20-25 minutes, turning once, until golden and tender.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 minutes until softened. Add garlic; cook 1 minute more.
04 - Stir in cumin, smoked paprika, and oregano; cook for 1 minute until fragrant.
05 - Reserve a few roasted cauliflower florets for garnish. Add the rest to the pot along with vegetable broth and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat. Use an immersion blender or transfer carefully to a blender to purée the soup until smooth and creamy.
07 - Stir in lemon zest and juice. Taste and adjust seasoning with more salt or pepper as needed.
08 - Ladle soup into bowls. Garnish with reserved cauliflower, parsley, pine nuts, and a drizzle of olive oil if desired.

# Expert Tips:

01 -
  • The roasting step creates depth you cannot get from boiling alone
  • Its incredibly filling while still being light and wholesome
  • The lemon finish wakes up all the Mediterranean spices perfectly
02 -
  • Reserving those extra roasted florets for garnish makes every bowl look restaurant worthy
  • The lemon truly is essential. It transforms the soup from good to unforgettable
03 -
  • If you do not have an immersion blender, cool the soup slightly before blending in batches in a regular blender
  • Toasted almonds or pumpkin seeds make excellent alternatives to pine nuts for the garnish

Go Back