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Mediterranean Cauliflower Soup Recipe
Marigold Voss

Mediterranean Cauliflower Soup Recipe

A light yet creamy Mediterranean cauliflower soup infused with garlic, olive oil, herbs, and lemon. This wholesome soup is naturally vegan, comforting, and full of fresh Mediterranean flavors.
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Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings: 4 People
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 260
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Olive oil extra virgin
  • 1 cup Onion chopped
  • 3 cloves Garlic minced
  • 4 cups Cauliflower florets fresh
  • 1 cup Potatoes diced
  • 1 tsp Ground cumin optional
  • 1 tsp Dried oregano Mediterranean style
  • 4 cups Vegetable broth low sodium
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 1 tbsp Lemon juice fresh
  • 2 tbsp Fresh parsley chopped, garnish

Equipment

  • 1 Large soup pot Heavy-bottom
  • 1 Wooden spoon For stirring
  • 1 Immersion blender For creamy texture
  • 1 Cutting board Vegetable prep
  • 1 Knife Sharp

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add chopped onion and sauté until soft and translucent.
  3. Stir in minced garlic and cook until fragrant.
  4. Add cauliflower florets and diced potatoes to the pot.
  5. Sprinkle in cumin, oregano, salt, and black pepper.
  6. Pour in vegetable broth and stir well.
  7. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
  8. Blend the soup until smooth and creamy using an immersion blender.
  9. Stir in fresh lemon juice and remove from heat.
  10. Garnish with fresh parsley and serve warm.

Video

Notes

  • Add red pepper flakes for a spicy kick.
  • For extra creaminess, add a splash of coconut milk.
  • Serve with crusty bread or pita.
  • Store leftovers in the refrigerator for up to 3 days.