Description
A comforting and nutritious Mediterranean soup loaded with flavors from fresh vegetables and spices.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 celery stalk, chopped
- 1 medium potato, peeled and chopped (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 4 cups vegetable broth (low sodium if preferred)
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- Fresh parsley or dill, for garnish
- 1 cup chopped spinach or kale (optional)
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, and chopped celery. Cook for 5–6 minutes until the veggies are soft and translucent.
- Stir in the ground cumin, turmeric, cauliflower florets, and the optional potato. Sauté for another 2–3 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Then reduce the heat and let it simmer for 20 minutes until the cauliflower is fork-tender.
- Use an immersion blender to puree the soup until creamy and smooth.
- Stir in the lemon juice, salt, and pepper. Taste and adjust the seasonings as needed.
- Garnish with fresh herbs and a drizzle of olive oil. Enjoy the soup warm with bread or a fresh salad.
Notes
For extra creaminess, use a potato. You can add more veggies for added nutrition. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mediterranean