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Golden roasted cauliflower florets on parchment-lined baking sheet for Mediterranean cauliflower soup

Mediterranean Cauliflower Soup

Creamy, comforting Mediterranean-style cauliflower soup with roasted cauliflower, warm cumin, and bright lemon juice. Naturally vegan and gluten-free.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Main Course, Soup
Cuisine: American, Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cauliflower chopped into florets
  • 2 tablespoons olive oil plus more for roasting
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • Fresh parsley for garnish, optional

Equipment

  • Large baking sheet
  • parchment paper
  • large pot
  • Immersion blender or regular blender

Method
 

  1. Preheat oven to 400°F (200°C) and line baking sheet with parchment paper.
  2. Toss cauliflower florets with olive oil, salt, and pepper. Roast 25-30 minutes until golden and tender.
  3. Heat 2 tablespoons olive oil in large pot over medium heat. Sauté onion until translucent.
  4. Add minced garlic and cumin, cook for another minute until fragrant.
  5. Add roasted cauliflower and vegetable broth. Bring to boil, then reduce heat and simmer 10 minutes.
  6. Blend soup using immersion blender or transfer to blender in batches until smooth.
  7. Stir in lemon juice and adjust seasoning with salt and pepper as needed.
  8. Ladle into bowls and garnish with chopped parsley before serving.

Notes

Can use frozen cauliflower if short on time - just add a few extra minutes to roasting. Flavors deepen overnight when made ahead. Add smoked paprika or turmeric for extra flavor, or stir in chickpeas for added protein.