Ingredients
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1 large head of cauliflower, chopped into florets
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2 tablespoons olive oil (plus more for roasting)
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1 medium yellow onion, chopped
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3 garlic cloves, minced
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1 teaspoon ground cumin
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4 cups vegetable broth
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2 tablespoons fresh lemon juice
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Salt and pepper, to taste
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Fresh parsley, for garnish (optional)
Instructions
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Preheat: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Roast Cauliflower: Toss cauliflower florets with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, until golden and tender.
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Sauté Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté until translucent, about 4–5 minutes.
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Add Garlic & Spices: Stir in minced garlic and ground cumin. Cook for another minute until fragrant.
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Combine & Simmer: Add roasted cauliflower and vegetable broth. Bring to a boil, then reduce heat and simmer gently for 10 minutes.
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Blend: Use an immersion blender or transfer to a blender in batches until the soup is smooth and creamy.
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Season: Stir in fresh lemon juice and adjust with salt and pepper to taste.
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Serve: Ladle into bowls and garnish with fresh parsley for a pop of color.
Notes
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For extra creaminess, add ½ cup of coconut milk or Greek yogurt before blending.
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Sprinkle with roasted chickpeas or croutons for added texture.
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Adjust the thickness by adding more broth if you prefer a lighter consistency.
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This soup tastes even better the next day as the flavors meld together.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup / Dinner
- Method: Roasting + Blending
- Cuisine: Mediterranean / Middle Eastern
- Diet: Gluten Free