Creamy Cauliflower Soup with Mediterranean Herbs & Olive Oil Drizzle
Ingredients:
1 medium head of cauliflower, chopped into florets
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
4 cups vegetable broth
1/2 cup canned coconut milk (or heavy cream for non-vegan)
Juice of 1 lemon
Salt and pepper to taste
2 tablespoons chopped fresh parsley
Optional garnish: a swirl of olive oil, red pepper flakes, and croutons
Directions:
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the garlic, cumin, coriander, and smoked paprika. Cook for another 1–2 minutes until fragrant.
Add cauliflower florets and stir to coat with the spices. Pour in the vegetable broth and bring to a boil.
Reduce heat to a simmer and cover. Cook for 20 minutes or until cauliflower is very tender.
Use an immersion blender to puree the soup until smooth (or carefully blend in batches in a standard blender).
Stir in coconut milk and lemon juice. Season with salt and pepper to taste.
Simmer for another 5 minutes.
Ladle into bowls and garnish with fresh parsley, a drizzle of olive oil, and your favorite toppings.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 170 kcal | Servings: 4 servings
