Description
A creamy and flavorful Mediterranean-style cauliflower soup featuring roasted cauliflower and aromatic spices, blended with coconut milk or heavy cream for a rich texture, and finished with fresh lemon juice and herbs for a vibrant finish.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower, cut into florets
- 1 small onion, diced
- 3 cloves garlic, minced
Spices
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
Liquids
- 2 tablespoons olive oil, divided
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 1–2 tablespoons fresh lemon juice (to taste)
Seasonings and Garnish
- Salt and black pepper, to taste
- Fresh herbs (parsley, dill, or cilantro), for garnish
Instructions
- Roast Cauliflower: Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, until the florets are golden and tender.
- Sauté Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Add Spices: Stir in the ground cumin, turmeric, smoked paprika, and coriander. Toast the spices for about 30 seconds while stirring, allowing their flavors to bloom.
- Simmer Soup Base: Add the roasted cauliflower to the pot along with the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes for the flavors to meld.
- Blend the Soup: Use an immersion blender directly in the pot to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
- Finish Soup: Stir in the coconut milk or heavy cream and fresh lemon juice. Season to taste with salt and black pepper. Heat through gently over low heat without boiling to preserve the creaminess.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley, dill, or cilantro. Serve warm and enjoy.
Notes
- For a dairy-free version, use coconut milk instead of heavy cream.
- Adjust lemon juice according to your preferred level of tanginess.
- Roasting the cauliflower enhances its natural sweetness and adds depth of flavor to the soup.
- Use an immersion blender for easier and safer blending directly in the pot.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
