Rich Mediterranean Cauliflower Soup (Print Version)
A luxurious blend of roasted cauliflower, Mediterranean spices, and citrus creates this silky smooth bowl perfect for any season.
# What You 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 - ½ teaspoon smoked paprika
11 - 1 teaspoon dried oregano
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon salt, or to taste
14 - Zest and juice of ½ lemon
→ Garnishes
15 - 2 tablespoons chopped fresh parsley
16 - 2 tablespoons toasted pine nuts
17 - Extra virgin olive oil for drizzling
# How-To Steps:
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; 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 rest 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. Ladle soup into bowls and garnish with reserved cauliflower, parsley, pine nuts, and a drizzle of olive oil.
# Expert Tips:
01 -
- The roasted cauliflower brings out a natural sweetness that balances perfectly with the smoky paprika
- Its deceptively creamy without any actual cream, making it light enough for seconds
02 -
- Letting the soup cool for just 5 minutes before puréeing prevents dangerous steam buildup in blenders
- Adding the lemon at the end preserves its bright, fresh notes that would otherwise cook away
03 -
- Roast the cauliflower until deeply golden, not just pale brown, for maximum flavor development
- Always toast your pine nuts in a dry pan until fragrant, watching closely as they burn quickly