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Cauliflower Mediterranean Soup

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ooking for a soup that’s both hearty and light, creamy yet healthy? This Cauliflower Mediterranean Soup checks all the boxes! It’s a nourishing blend of roasted cauliflower, warm Mediterranean spices, and creamy coconut milk for a touch of richness.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 4 cups (1 liter) vegetable broth
  • 1 cup (240 ml) coconut milk (or heavy cream for a richer option)
  • Salt and pepper, to taste
  • Fresh dill for garnish (optional)
  • Lemon wedges for serving (optional)

Tools You’ll Need

  • Baking sheet for roasting the cauliflower
  • Large pot for making the soup
  • Wooden spoon for stirring
  • Immersion blender (or regular blender) for blending the soup
  • Measuring cups and spoons

Ingredient Additions and Substitutions

  1. Add chickpeas: For extra protein and texture, add a can of chickpeas, drained and rinsed, during the simmering step.
  2. Try different herbs: Fresh parsley or cilantro work well in place of dill if you have them on hand.
  3. Swap the coconut milk: Use almond milk or even regular cream if coconut milk isn’t your preference.
  4. Add greens: For extra nutrients, stir in some fresh spinach or kale right before blending.

Instructions

1. Roast the Cauliflower

Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20–25 minutes, until golden and tender.

2. Sauté the Onion and Spices

While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened. Stir in the minced garlic, cumin, turmeric, and coriander, cooking for an additional 1–2 minutes until the spices are fragrant.

3. Add Broth and Roasted Cauliflower

Pour in the vegetable broth and add the roasted cauliflower to the pot. Bring the soup to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together.

4. Blend the Soup

Using an immersion blender, blend part of the soup, leaving some chunks of cauliflower for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

5. Add the Coconut Milk

Stir in the coconut milk (or heavy cream if using) and let the soup simmer for another 5 minutes. Adjust salt and pepper to taste, depending on your preference.

6. Serve

Ladle the soup into bowls and garnish with fresh dill and a squeeze of lemon juice for extra brightness. Serve with lemon wedges on the side for an optional burst of citrus flavor.

Find it online: https://savorysplash.com/cauliflower-mediterranean-soup/