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Mediterranean-Style Cauliflower Soup

This Mediterranean-style cauliflower soup is creamy, comforting, and packed with nutrients. Roasted cauliflower blends with garlic, cumin, and lemon for a flavorful and velvety vegan soup perfect for any meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course, Soup
Cuisine: Mediterranean, Vegan
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

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

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cauliflower florets with olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 minutes until golden and tender, flipping halfway through for even browning.
  3. Heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté the chopped onion until translucent, about 5-6 minutes.
  4. Add minced garlic and cumin, and cook for another minute, stirring constantly until fragrant but not browned.
  5. Add the roasted cauliflower and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
  6. Blend the soup using an immersion blender until completely smooth and velvety. If using a regular blender, work in batches and leave the vent open, covering with a towel.
  7. Stir in fresh lemon juice and adjust seasoning with salt and pepper as needed.
  8. Ladle into bowls and garnish with chopped parsley and a drizzle of olive oil before serving.

Notes

For extra flavor, add smoked paprika or turmeric. Include chickpeas for added protein, or stir in a splash of coconut milk for a creamier texture. Store in airtight container in refrigerator for up to 4 days or freeze for up to 2 months.