Ingredients
- Cauliflower: 1 medium head, cut into florets
- Olive oil: 2 tablespoons, divided
- Onion: 1 small, chopped
- Garlic: 4 cloves, minced
- Ground cumin: 1 teaspoon
- Ground coriander: 1/2 teaspoon
- Turmeric: 1/2 teaspoon
- Vegetable broth: 4 cups
- Lemon juice: 2 tablespoons (freshly squeezed)
- Salt and pepper: To taste
- Fresh parsley or dill: For garnish
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until golden.
- In a large pot, heat the remaining olive oil over medium heat. Add chopped onion and sauté for 5 minutes until softened.
- Add minced garlic, cumin, coriander, and turmeric. Stir for 1 minute until fragrant.
- Add the roasted cauliflower to the pot, pour in the vegetable broth, and bring to a simmer. Cook for 10 minutes.
- Remove from heat and blend until smooth using an immersion blender (or in batches using a regular blender).
- Stir in fresh lemon juice. Taste and adjust salt and pepper as needed.
- Serve hot, garnished with chopped herbs and a swirl of olive oil.
Notes
- For a creamier texture, add 1/2 cup coconut milk or Greek yogurt.
- To boost protein, stir in cooked chickpeas before blending.
- This soup stores well—refrigerate for up to 4 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 4 g
- Sodium: 430 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg