Go Back
–+ servings
Mediterranean Cauliflower Soup

Mediterranean Cauliflower Soup: Creamy Comfort in Minutes

This Mediterranean Cauliflower Soup is a comforting one-pot meal made with wholesome ingredients for a delicious flavor experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soup
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 heads Cauliflower about 4 lb; for a twist, try using broccoli
  • Kosher Salt adjust to your liking
  • Black Pepper freshly cracked is best for a punch of flavor
  • Extra Virgin Olive Oil choose a high-quality oil to elevate the taste
  • 1 small Yellow Onion chopped; shallots can substitute
  • 5 cloves Garlic chopped; consider roasted garlic for milder flavor
  • 2 tsp Ground Cumin adds an earthy warmth
  • 2.5 tsp Sweet Paprika use smoked paprika for extra flavor
  • 1 tsp Ground Sumac adds tanginess; can substitute with lemon zest
  • 0.25 tsp Ground Turmeric optional for a lighter note
  • 4 cups Low-Sodium Vegetable Broth for non-vegetarian, chicken broth works too
  • 1 cup Water adjusts consistency
  • 2 cups Whole Milk or Unsweetened Plant-Based Milk coconut milk enhances richness
  • from 1/2 lemon Lemon Juice add more to taste for extra zing
  • 1 cup Fresh Dill chopped; parsley can be swapped in

Equipment

  • Baking Sheet
  • large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Cut the cauliflower into evenly sized florets and arrange on a baking sheet.
  2. Drizzle the florets with olive oil and sprinkle with salt and pepper. Roast for about 45 minutes until golden brown and tender.
  3. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 7 minutes until translucent.
  4. Add chopped garlic, cumin, paprika, sumac, and turmeric. Stir for 1 minute to bloom the spices.
  5. Add roasted cauliflower to the pot, along with vegetable broth and water. Bring to a boil, then simmer for 5-7 minutes.
  6. Blend the soup using an immersion blender until smooth. Alternatively, blend in batches in a standard blender.
  7. Stir in milk and lemon juice, adjusting seasoning. Heat gently over low flame to avoid curdling.
  8. Fold in chopped dill and serve topped with reserved roasted cauliflower and more dill.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 18gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 400mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 70mgCalcium: 150mgIron: 1.5mg

Notes

Stir the spices well to maximize their flavor. Adjust the seasoning based on your taste preferences.

Tried this recipe?

Let us know how it was!