Rich Mediterranean Cauliflower Soup (Print View)

A silky, warming blend of roasted cauliflower, vegetables, and Mediterranean spices finished with zesty lemon.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and sliced
05 - 1 celery stalk, sliced

→ Liquids

06 - 4 cups vegetable broth, low sodium
07 - 1 cup water
08 - 2 tablespoons extra virgin olive oil

→ Flavorings & Seasonings

09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt, or to taste
14 - Zest and juice of 1/2 lemon

→ Garnishes (optional)

15 - 2 tablespoons chopped fresh parsley
16 - 2 tablespoons toasted pine nuts
17 - Drizzle of extra virgin olive oil

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets with 1 tablespoon olive oil, half the salt, and black pepper. Spread on baking sheet and roast for 20-25 minutes, turning once, until golden and tender.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 minutes until softened. Add garlic and cook 1 minute more.
04 - Stir in cumin, smoked paprika, and oregano; cook for 1 minute until fragrant.
05 - Reserve a few roasted cauliflower florets for garnish. Add the remaining cauliflower to the pot along with vegetable broth and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat. Use an immersion blender or transfer carefully to a blender to purée the soup until smooth and creamy.
07 - Stir in lemon zest and juice. Taste and adjust seasoning with more salt or pepper as needed.
08 - Ladle soup into bowls. Garnish with reserved cauliflower, parsley, pine nuts, and a drizzle of olive oil if desired.

# Insider Tips:

01 -
  • The roasted cauliflower brings out this incredible sweetness you never expect
  • Something magical happens when smoked paprika meets bright lemon in the broth
  • It comes together fast but tastes like it simmered all afternoon
02 -
  • Hot soup expands wildly in blenders, so either use an immersion blender or let it cool slightly first
  • The lemon goes in at the end because cooking it makes the flavor disappear completely
  • Reserving those roasted florets is not optional for the texture contrast
03 -
  • Let the roasted cauliflower cool slightly before blending for smoother results
  • If it is too thick, add warm water not cold to maintain the temperature

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