Description
This Mediterranean-Style Cauliflower Soup features roasted cauliflower blended with aromatic spices, creamy coconut milk, and a hint of fresh lemon juice. It’s a comforting, flavorful dish that balances earthy and bright flavors, perfect for a healthy and satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium head cauliflower, cut into florets
- 1 small onion, diced
- 3 cloves garlic, minced
Spices
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp ground coriander
Liquids and Fats
- 2 tbsp olive oil, divided
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 1–2 tbsp fresh lemon juice (to taste)
Seasoning and Garnish
- Salt and black pepper, to taste
- Fresh herbs (parsley, dill, or cilantro), for garnish
Instructions
- Roast the Cauliflower: Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, until golden and tender.
- 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. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add Spices and Simmer: Stir in ground cumin, turmeric, smoked paprika, and coriander, cooking for 30 seconds to release their aromas. Add the roasted cauliflower and broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes to meld flavors.
- Blend the Soup: Use an immersion blender to purée the soup until smooth directly in the pot, or carefully transfer the soup in batches to a countertop blender for a velvety texture.
- Finish and Serve: Stir in coconut milk (or heavy cream) and fresh lemon juice. Adjust seasoning with salt and black pepper as needed. Heat through gently and garnish with your choice of fresh herbs like parsley, dill, or cilantro before serving.
Notes
- This soup can be made vegan by using vegetable broth and coconut milk.
- For a richer flavor, substitute coconut milk with heavy cream.
- Adjust lemon juice to taste for desired brightness.
- Roasting the cauliflower enhances the soup’s natural sweetness and depth.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
