Description
This Mediterranean-Style Cauliflower Soup is a creamy, flavorful dish featuring roasted cauliflower and warm spices like cumin, turmeric, and smoked paprika. Enhanced with coconut milk or cream and fresh lemon juice, it offers a comforting yet vibrant taste inspired by Mediterranean cuisine. Perfect as a starter or light meal, it serves four and can be made entirely on the stovetop after roasting.
Ingredients
Scale
Cauliflower and Roasting
- 1 medium head cauliflower, cut into florets
- 1 tbsp olive oil (for roasting)
- Salt and black pepper, to taste
Sauté Base and Spices
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil (for sautéing)
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp ground coriander
Soup Liquid and Finishing
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 1–2 tbsp fresh lemon juice (to taste)
- Fresh herbs (parsley, dill, or cilantro), for garnish
Instructions
- Roast Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 to 30 minutes until the florets are golden brown and tender.
- Sauté Aromatics: While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for another minute to release its aroma.
- Add Spices and Combine: Stir in the ground cumin, turmeric, smoked paprika, and ground coriander. Cook for 30 seconds to toast the spices and deepen their flavors. Then add the roasted cauliflower and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes to meld the flavors.
- Blend Soup: Use an immersion blender directly in the pot to purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend carefully to avoid splashing.
- Finish and Serve: Stir in the coconut milk or heavy cream and fresh lemon juice. Adjust seasoning with additional salt and pepper if necessary. Heat through gently without boiling. Serve hot, garnished with fresh herbs such as parsley, dill, or cilantro.
Notes
- For a richer soup, substitute the coconut milk with heavy cream or vice versa for a dairy-free option.
- Adjust the lemon juice based on your taste preference to balance the creaminess with acidity.
- Can be made vegetarian by using vegetable broth.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Roasting the cauliflower enhances the soup’s depth of flavor by adding a caramelized note.
