Mediterranean-Style Cauliflower Soup
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric (optional but adds color and warmth)
- ½ teaspoon smoked paprika or sweet paprika
- ½ teaspoon ground coriander
- 4 cups vegetable or chicken broth
- ½ cup whole milk or Greek yogurt (for creaminess)
- Juice of ½ lemon (or more to taste)
- Salt and black pepper, to taste
- Fresh parsley or dill, chopped (for garnish)
- Optional: A pinch of red chili flakes for a bit of heat
- Optional topping: Toasted pine nuts or crumbled feta cheese
Instructions:
1. Roast the Cauliflower:
Preheat oven to 400°F (200°C).
Toss cauliflower florets with 1 tablespoon olive oil, salt, and a sprinkle of paprika.
Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
2. Sauté the Aromatics:
In a large pot, heat the remaining tablespoon of olive oil over medium heat.
Add chopped onion and cook until soft and translucent (about 5 minutes).
Stir in garlic, cumin, turmeric, paprika, and coriander. Cook for 1 minute until fragrant.
3. Simmer the Soup:
Add the roasted cauliflower to the pot.
Pour in the broth and bring to a gentle boil. Lower the heat and simmer for 10–15 minutes.
4. Blend for Creaminess:
Use an immersion blender to puree the soup until smooth. (Or carefully transfer to a blender in batches.)
Stir in the whole milk or a few tablespoons of Greek yogurt to taste. (Do not boil after adding yogurt.)
5. Finish and Garnish:
Add lemon juice, salt, and pepper to taste.
Serve hot, garnished with chopped fresh herbs, a drizzle of olive oil, and optional toppings like pine nuts
Serving Tip:
Serve with warm pita bread or crusty Mediterranean-style bread, and a small bowl of olives on the side for an authentic touch.
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