Description
A creamy and comforting soup infused with Mediterranean flavors, perfect for chilly evenings.
Ingredients
Scale
- 1 large cauliflower head, chopped into florets
- 2 tbsp olive oil (plus extra for roasting)
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 4 cups vegetable broth
- 2 tbsp fresh lemon juice
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper. Toss the cauliflower florets with olive oil, salt, and pepper, then spread on the baking sheet and roast for 25-30 minutes until golden brown.
- In a large pot, heat olive oil and sauté the onion until soft. Add garlic and cumin, cooking for an additional minute.
- Add the roasted cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to purée the soup until smooth, then stir in fresh lemon juice and season with salt and pepper.
Notes
This soup freezes beautifully and can be stored for up to 5 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 110 kcal
- Sodium: 600 mg
- Protein: 4 g