Mediterranean Cauliflower Soup (Print)
A velvety blend of roasted cauliflower with cumin and lemon juice, creating a Mediterranean-inspired comfort in every spoonful.
# Ingredients:
→ Main Ingredients
01 -
1 large head of cauliflower, chopped into florets
02 -
2 tablespoons olive oil
03 -
1 medium yellow onion, chopped
04 -
3 garlic cloves, minced
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1 teaspoon ground cumin
06 -
4 cups vegetable broth
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2 tablespoons fresh lemon juice
08 -
Salt and pepper to taste
09 -
Fresh parsley for garnish
# Directions:
01 -
Preheat the oven to 200°C and line a baking sheet with parchment paper. Toss the cauliflower florets with olive oil, salt, and pepper. Roast for 25-30 minutes until golden and tender.
02 -
Heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté the onion until translucent. Add minced garlic and cumin, and cook for another minute.
03 -
Add the roasted cauliflower and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
04 -
Blend the soup using an immersion blender or transfer to a blender in batches until smooth. Stir in lemon juice and adjust seasoning with salt and pepper as needed.
05 -
Ladle into bowls and garnish with chopped parsley before serving.
# Notes:
01 -
For a creamier texture, add 60ml of coconut milk before blending.
02 -
This soup can be stored in an airtight container in the refrigerator for up to 3 days.