Name: Tasty Mediterranean Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 large head cauliflower, broken into florets (about 6–7 cups) — roasted until golden brown; 2 tbsp extra-virgin olive oil — divided; 1 medium yellow onion, finely diced; 3 garlic cloves, smashed and minced; 4 cups vegetable or low-sodium chicken stock — warm; 1 bay leaf; 1 tsp fine sea salt, plus more to taste; 1/2 tsp freshly ground black pepper; Zest and juice of 1 lemon; 1/4 cup plain Greek yogurt or labneh (optional); 2 tbsp unsalted butter (optional); 2 tbsp fresh parsley and/or dill, finely chopped — for garnish; 2 tbsp toasted pine nuts or chopped pistachios — for topping; Drizzle of high-quality extra-virgin olive oil — for sheen; Crumbled feta (optional) — for contrast

Description

A refined and fragrant bowl of silky cauliflower soup, brightened with lemon and warm Mediterranean herbs.

Ingredients

Scale

1 large head cauliflower, broken into florets (about 6–7 cups) — roasted until golden brown
2 tbsp extra-virgin olive oil — divided
1 medium yellow onion, finely diced
3 garlic cloves, smashed and minced
4 cups vegetable or low-sodium chicken stock — warm
1 bay leaf
1 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper
Zest and juice of 1 lemon
1/4 cup plain Greek yogurt or labneh (optional)
2 tbsp unsalted butter (optional)
2 tbsp fresh parsley and/or dill, finely chopped — for garnish
2 tbsp toasted pine nuts or chopped pistachios — for topping
Drizzle of high-quality extra-virgin olive oil — for sheen
Crumbled feta (optional) — for contrast

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Instructions

Preheat the oven to 425°F (220°C).
Toss the cauliflower florets with 1 tablespoon olive oil, a pinch of salt, and black pepper. Roast until golden brown (20–30 minutes).
Meanwhile, heat the remaining olive oil in a pot over medium heat. Add the onion and a pinch of salt; sweat until soft.
Add garlic and cook until fragrant, about 30–60 seconds.
Add the roasted cauliflower, warm stock, and bay leaf. Bring to a gentle simmer and cook for 8–10 minutes.
Remove the bay leaf and use an immersion blender to puree the soup until silky smooth.
Stir in lemon zest and juice, and butter or yogurt (if using). Adjust salt and pepper to taste.
Serve immediately with olive oil, toasted nuts, chopped herbs, and crumbled feta (if desired).

Notes

Cool and store in an airtight container for 3–4 days in the refrigerator. Freeze in portioned containers for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 4g
Sodium: 600mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 10g
Cholesterol: 15mg