Rich Mediterranean Cauliflower Soup (Print Version)

A creamy Mediterranean-style soup with roasted cauliflower, warm spices, and citrus brightness.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and sliced
05 - 1 celery stalk, sliced

→ Liquids

06 - 4 cups vegetable broth, low sodium
07 - 1 cup water
08 - 2 tablespoons extra virgin olive oil

→ Flavorings & Seasonings

09 - 1 teaspoon ground cumin
10 - ½ teaspoon smoked paprika
11 - 1 teaspoon dried oregano
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon salt, or to taste
14 - Zest and juice of ½ lemon

→ Garnishes

15 - 2 tablespoons chopped fresh parsley
16 - 2 tablespoons toasted pine nuts
17 - Extra virgin olive oil for drizzling

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets with 1 tablespoon olive oil, half the salt, and black pepper. Spread on baking sheet and roast for 20-25 minutes, turning once, until golden and tender.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 minutes until softened. Add garlic; cook 1 minute more.
04 - Stir in cumin, smoked paprika, and oregano; cook for 1 minute until fragrant.
05 - Reserve a few roasted cauliflower florets for garnish. Add the rest to the pot along with vegetable broth and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat. Use an immersion blender or transfer carefully to a blender to purée the soup until smooth and creamy.
07 - Stir in lemon zest and juice. Taste and adjust seasoning with more salt or pepper as needed. Ladle soup into bowls and garnish with reserved cauliflower, parsley, pine nuts, and a drizzle of olive oil.

# Expert Advice:

01 -
  • The roasting step transforms ordinary cauliflower into something extraordinary, giving the soup a depth you cannot get from simmering alone
  • It comes together in under an hour but tastes like it simmered all day
  • The brightness of lemon at the end wakes everything up perfectly
02 -
  • Reserving some roasted cauliflower for garnish makes all the difference in texture and presentation
  • Letting the spices toast in the oil for that full minute creates a depth of flavor you cannot skip
  • The lemon must be added at the end or its bright notes will cook away completely
03 -
  • Toast your pine nuts in a dry pan over medium heat, watching constantly because they go from perfect to burnt in seconds
  • If you only have regular paprika, add just a pinch more cumin to compensate for the missing smoke

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