Description
This Mediterranean-style cauliflower soup is creamy, comforting, and packed with nutrients. Roasted cauliflower blends with garlic, cumin, and lemon for a flavorful and velvety vegan soup perfect for any meal.
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)
Instructions
- Preheat the oven to 400°F (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.
- 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.
- Add the roasted cauliflower and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 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.
- Ladle into bowls and garnish with chopped parsley before serving.
Notes
- Add smoked paprika or turmeric for extra flavor.
- Include chickpeas for added protein.
- Stir in a splash of coconut milk for a creamier texture.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
