Mediterranean Cauliflower Soup (Print)

A smooth, comforting blend of roasted cauliflower, warming spices, and citrus brightness creates this satisfying Mediterranean-style soup.

# What You 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 tbsp extra virgin olive oil

→ Flavorings & Seasonings

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

→ Garnishes

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

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets with 1 tbsp 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 tbsp 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 Advice:

01 -
  • The roasted cauliflower brings this incredible nutty sweetness that you just cannot get from boiling alone
  • Its deceptively rich and creamy without a drop of dairy, thanks to the silky purée and those aromatic Mediterranean spices
  • This soup keeps beautifully for days and actually tastes better the next time around
02 -
  • Never skip the roasting step—I once tried rushing this recipe by boiling everything together and it tasted completely flat and one dimensional
  • Let the soup cool slightly before puréeing if you're using a countertop blender since hot soup expands violently and can blow the lid right off
03 -
  • Work in batches when puréeing hot soup in a regular blender and remove the center cap from the lid to let steam escape
  • Use a microplane or zester to get just the outer yellow zest of the lemon, avoiding the bitter white pith underneath

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