Mediterranean Cauliflower Soup for Easy Weeknight Dinners
Mediterranean cuisine has mastered the art of making ordinary ingredients sing, and this cauliflower soup is a perfect example. Naturally creamy and loaded with herbs, this vibrant soup is healthy, flavorful, and perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Base Ingredients:
- 1 large head cauliflower (about 2 pounds), cut into florets
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup water
Mediterranean Herb Blend:
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- 2 tablespoons fresh thyme (or 2 teaspoons dried)
- 1 tablespoon fresh rosemary, finely chopped
- 2 bay leaves
Flavor Enhancers:
- 1 teaspoon sea salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- ½ teaspoon smoked paprika (optional)
Garnish Options:
- Crumbled feta cheese
- Fresh herb sprigs
- Toasted pine nuts
- Crusty bread drizzled with olive oil
Instructions
1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another minute until aromatic.
2. Add the cauliflower florets to the pot, stirring to coat them with the aromatic oil mixture. Add the oregano, thyme, rosemary, and bay leaves. Let the cauliflower cook for 3-4 minutes to absorb flavor.
3. Pour in the vegetable broth and water, ensuring the liquid covers the cauliflower by about an inch. Add the salt, pepper, and smoked paprika if using. Bring to a boil, then reduce heat to a gentle simmer.
4. Cover the pot and simmer for 20-25 minutes, or until the cauliflower is very tender.
5. Remove the bay leaves and let the soup cool slightly. Using an immersion blender, puree the soup until smooth. Alternatively, use a blender in batches for a creamier texture.
6. Stir in the fresh lemon juice and adjust seasoning to taste.
7. Ladle into bowls, drizzle with olive oil, and garnish with feta, herbs, or pine nuts as desired.
Notes
For a vegan version, use vegetable broth and omit the feta cheese.
Frozen cauliflower can be used without thawing.
If fresh herbs aren’t available, substitute one-third the amount with dried herbs.
Find it online: https://cookingwithramsay.com/mediterranean-cauliflower-soup/