Description
This Mediterranean Cauliflower Soup is a creamy, flavorful dish made from tender cauliflower florets simmered with aromatic herbs and garlic, then blended to a smooth texture. Enhanced with fresh lemon juice, crumbled feta, and toasted pine nuts, this warming soup offers a delightful Mediterranean twist perfect for a cozy meal.
Ingredients
Scale
Vegetables & Herbs
- 1 large head cauliflower (about 2 pounds), cut into florets
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- 2 tablespoons fresh thyme (or 2 teaspoons dried)
- 1 tablespoon fresh rosemary, finely chopped
- 2 bay leaves
- 2 tablespoons fresh lemon juice
Broth & Liquids
- 4 cups vegetable broth (or chicken broth)
- 1 cup water
Oils & Seasonings
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 teaspoon sea salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika (optional)
Toppings
- Crumbled feta cheese
- Fresh herb sprigs
- Toasted pine nuts
- Crusty bread drizzled with olive oil
Instructions
- Prepare the Aromatic Base: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent, with edges beginning to turn golden. Then add minced garlic and cook for another minute until fragrant to build a flavorful foundation for the soup.
- Add the Cauliflower and Herbs: Stir in the cauliflower florets to coat them with the aromatic oil mixture. Add the oregano, thyme, rosemary, and bay leaves, stirring to distribute evenly. Cook for 3-4 minutes to let the cauliflower absorb the herb flavors.
- Build the Soup Base: Pour in the vegetable broth and water ensuring the liquid covers the cauliflower by about an inch. Season with salt, pepper, and smoked paprika if using. Bring the mixture to a boil, then reduce to a gentle simmer.
- Simmer to Perfection: Cover the pot and simmer for 20-25 minutes until the cauliflower is tender and easily pierced with a fork. This softness ensures a smooth, creamy texture upon blending.
- Blend and Finish: Remove bay leaves and allow the soup to cool slightly. Use an immersion blender to puree the soup until smooth; alternatively, blend in batches using a regular blender for an ultra-smooth finish. Stir in fresh lemon juice and adjust seasoning to taste.
- Serve with Mediterranean Flair: Ladle the soup into bowls, drizzle with extra virgin olive oil, and top with crumbled feta, fresh herbs, and toasted pine nuts. Serve alongside crusty bread drizzled with olive oil for a complete meal.
Notes
- Use vegetable broth to keep the soup vegetarian or chicken broth for a non-vegetarian version.
- Smoked paprika is optional but adds a subtle smoky depth to the soup.
- For a vegan version, omit feta cheese or use a plant-based alternative.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Adjust herbs to taste; fresh herbs provide brighter flavor than dried.
