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Mediterranean cauliflower soup with roasted vegetables in a creamy bowl topped with fresh herbs

Mediterranean Cauliflower Soup with Roasted Vegetables

Mediterranean cauliflower soup is a creamy, flavorful vegetable soup with a smooth texture and roasted depth. It is an easy, comforting choice for a fresh weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Roasted Cauliflower
  • 1 large head cauliflower, chopped into florets
  • 2 tablespoons olive oil, plus extra for roasting
Soup
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 2 tablespoons fresh lemon juice
  • Salt and black pepper, to taste
Garnish
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F / 200°C and prepare a baking sheet with parchment paper.
  2. Coat the cauliflower florets with olive oil, salt, and pepper, then arrange them on the baking sheet and roast for 25–30 minutes until tender and browned.
Cooking
  1. Warm 2 tablespoons olive oil in a large pot over medium heat, then sauté the onion for 4–5 minutes until softened and translucent.
  2. Add the minced garlic and cumin to the pot and cook with the onion for 1 minute until fragrant.
  3. Add the roasted cauliflower and vegetable broth, bring the soup to a gentle boil, then lower the heat and simmer for 10 minutes.
  4. Blend the soup using an immersion blender or carefully blend in batches until smooth and creamy.
  5. Mix in the lemon juice, season with salt and pepper as needed, and serve topped with fresh parsley and optional olive oil or extra black pepper.

Notes

For a smoother texture, blend the soup thoroughly and adjust the seasoning after adding the lemon juice.