Description
A rich and velvety Mediterranean-style cauliflower soup that brings warmth and comfort with every serving.
Ingredients
Scale
- 1 large head of cauliflower, chopped into florets
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Juice of 1 fresh lemon
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, salt, and pepper; spread them on the baking sheet.
- Roast for 25-30 minutes until golden brown and tender.
- In a pot, heat olive oil and sauté chopped onion until translucent.
- Add minced garlic and cumin, cooking for about a minute.
- Add roasted cauliflower and vegetable broth, bringing it to a boil.
- Reduce heat and simmer for 10 minutes.
- Blend the soup until smooth; adjust thickness with vegetable broth if necessary.
- Stir in fresh lemon juice and season to taste with salt and pepper.
- Serve garnished with fresh parsley.
Notes
For an extra flavor boost, consider roasting additional vegetables like carrots or bell peppers. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: healthy soup, vegan soup, cauliflower recipe, Mediterranean cuisine, comfort food
