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Rich Mediterranean Cauliflower Soup

Rich Mediterranean Cauliflower Soup That Warms the Soul

Rich Mediterranean Cauliflower Soup is a creamy and nutritious dish that brings comforting flavors and warmth in just 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 large Cauliflower Fresh, cut into florets
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper Adjust to taste
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 medium Onion Chopped, yellow recommended
  • 2 cloves Garlic Minced
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Sweet Paprika
  • 1 teaspoon Ground Sumac
  • 1/2 teaspoon Ground Turmeric
  • 4 cups Vegetable Broth
  • 1 cup Water To adjust consistency
  • 1 cup Whole Milk or Plant-Based Milk For creaminess
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 1 tablespoon Fresh Dill Chopped, for garnish
For Serving
  • 4 slices Crusty Bread or Pita For dipping
  • Fresh Herbs For garnish, such as parsley

Equipment

  • large pot
  • Baking Sheet
  • immersion blender

Method
 

Cooking Steps
  1. Preheat your oven to 425°F (220°C) and prepare cauliflower florets.
  2. Toss cauliflower with olive oil, salt, and pepper; roast for 40-45 minutes until golden-brown.
  3. Heat olive oil in a large pot, then sauté onion for 7 minutes; add garlic, cumin, paprika, and turmeric.
  4. Add 3/4 of roasted cauliflower and vegetable broth; bring to boil, then simmer for 5-7 minutes.
  5. Blend the soup to desired consistency, return to heat.
  6. Stir in milk and lemon juice with remaining cauliflower; heat gently for 2-3 minutes.
  7. Serve with fresh dill and an extra squeeze of lemon juice.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. Freeze without dill for up to 3 months.

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