Name: Mediterranean-Style Cauliflower Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 large head of cauliflower, chopped into florets; 2 tablespoons olive oil (plus more for roasting); 1 medium yellow onion, chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 4 cups vegetable broth; 2 tablespoons fresh lemon juice; Salt and pepper to taste; Fresh parsley for garnish (optional)

This Mediterranean-style cauliflower soup is a creamy, comforting, and nutrient-packed dish that blends the earthy flavor of roasted cauliflower with the warm spices of the Mediterranean. It’s a light yet satisfying soup perfect for lunch, dinner, or even as a starter.

Why You’ll Love This Recipe

I love how this soup offers bold flavors while remaining simple and wholesome. The cauliflower gives it a velvety texture without the need for heavy cream. I find the infusion of garlic, olive oil, cumin, and lemon juice creates a harmony of savory and tangy tastes that keep me going back for more. It’s also gluten-free, dairy-free, and easy to make ahead.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cauliflower head, chopped into florets
Olive oil
Yellow onion, chopped
Garlic cloves, minced
Ground cumin
Vegetable broth
Fresh lemon juice
Salt and pepper to taste
Fresh parsley for garnish (optional)

directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I toss the cauliflower florets with olive oil, salt, and pepper, then roast them for about 25-30 minutes until golden and tender.
In a large pot, I heat a bit of olive oil and sauté the onion until translucent. Then I add the garlic and cumin, cooking for another minute.
I add the roasted cauliflower to the pot along with the vegetable broth, bringing everything to a boil, then I reduce the heat and simmer for 10 minutes.
Using an immersion blender, I blend the soup until smooth (or I transfer it to a blender in batches).
I stir in the lemon juice and adjust the seasoning with more salt and pepper if needed.
I ladle the soup into bowls and garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4 people. Preparation takes about 10 minutes, and cooking time is approximately 40 minutes total.

Variations

I sometimes add a pinch of smoked paprika or turmeric for an extra flavor twist. Chickpeas make a great addition if I want more protein. For a creamy version, I occasionally stir in a splash of coconut milk at the end.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over medium heat or microwave individual portions until heated through. It also freezes well for up to 2 months.

FAQs

How can I make the soup spicier?

I like to add a pinch of red pepper flakes or a dash of cayenne pepper while sautéing the onions for extra heat.

Can I use frozen cauliflower?

Yes, I use frozen cauliflower when I’m short on time. I roast it the same way, though it may take a few extra minutes.

What can I serve with this soup?

I usually serve it with warm pita bread, a green salad, or a sprinkle of roasted chickpeas for added crunch.

Can I make this soup in advance?

Absolutely, I often make it a day ahead. The flavors deepen overnight, making it even more delicious.

Is this soup suitable for a vegan diet?

Yes, this soup is naturally vegan as long as I use vegetable broth and avoid any dairy-based garnishes.

Conclusion

This Mediterranean-style cauliflower soup is one of my favorite go-to recipes when I want something warm, light, and flavorful. It’s easy to prepare, adaptable to my tastes, and a hit with family and friends alike. Whether I’m cooking for a cozy night in or prepping meals for the week, this soup never disappoints.