Description
This Mediterranean-Style Cauliflower Soup is a creamy, aromatic, and comforting dish featuring roasted cauliflower blended with warm spices and enriched with coconut milk or heavy cream. Perfect as a healthy and flavorful appetizer or light meal, this soup combines the earthiness of spices like cumin and turmeric with the freshness of lemon juice and herbs for a vibrant Mediterranean twist.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower, cut into florets
- 1 small onion, diced
- 3 cloves garlic, minced
Spices & Herbs
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- Salt and black pepper, to taste
- Fresh herbs (parsley, dill, or cilantro), for garnish
Liquids & Oils
- 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)
Instructions
- Roast Cauliflower: Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25–30 minutes until golden and tender, which enhances their natural sweetness and flavor.
- 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 minute to release their fragrance without burning.
- Toast Spices: Stir in ground cumin, turmeric, smoked paprika, and coriander into the onion and garlic mixture. Cook for 30 seconds to toast the spices, bringing out their deep flavors.
- Add Roasted Cauliflower and Broth: Add the roasted cauliflower to the pot along with 4 cups of vegetable or chicken broth. Bring the mixture to a boil, then reduce heat to a simmer and let cook for 10 minutes to meld the flavors.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth, or carefully transfer it in batches to a countertop blender to achieve a creamy consistency.
- Finish the Soup: Stir in the coconut milk or heavy cream and fresh lemon juice. Adjust seasoning with salt and black pepper to taste. Heat the soup gently over low heat until warmed through without boiling to preserve the creaminess.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh herbs such as parsley, dill, or cilantro to add a bright fresh note before serving.
Notes
- For a dairy-free version, opt for coconut milk instead of heavy cream.
- Adjust the lemon juice to your taste for the desired level of brightness.
- To make the soup spicier, add a pinch of cayenne pepper when toasting the spices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- This soup pairs wonderfully with crusty bread or a light salad for a complete meal.
