Why Make This Recipe
Mediterranean Cauliflower Soup is a great option for those looking for a warm, comforting dish that’s also healthy. Packed with flavor and nutrients, this soup brings the essence of the Mediterranean right to your kitchen. It’s suitable for various diets, and its creamy texture makes it appealing to everyone, whether you’re a cauliflower lover or not.
How to Make Mediterranean Cauliflower Soup
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
- 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
- 1 teaspoon sea salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- ½ teaspoon smoked paprika (optional)
- Crumbled feta cheese
- Fresh herb sprigs
- Toasted pine nuts
- Crusty bread drizzled with olive oil
Directions
Prepare the Aromatic Base: 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. The onion should be fragrant and just beginning to turn golden at the edges. Add the minced garlic and cook for another minute until aromatic—this builds the flavor foundation for your soup.
Add the Cauliflower and Herbs: Add the cauliflower florets to the pot, stirring to coat them with the aromatic oil mixture. Add the oregano, thyme, rosemary, and bay leaves, stirring to distribute the herbs evenly. Let the cauliflower cook for 3-4 minutes, allowing it to absorb the herb flavors.
Build the Soup Base: 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 the mixture to a boil, then reduce heat to maintain a gentle simmer.
Simmer to Perfection: Cover the pot and simmer for 20-25 minutes, or until the cauliflower is completely tender and easily pierced with a fork. The vegetables should be soft enough to break apart easily—this ensures a smooth, creamy texture when blended.
Blend and Finish: Remove the bay leaves and let the soup cool slightly. Using an immersion blender, puree the soup until smooth and creamy. For an ultra-smooth texture, work in batches with a regular blender. Stir in the fresh lemon juice and taste for seasoning adjustments.
Serve with Mediterranean Flair: Ladle the soup into bowls and drizzle each serving with a generous amount of good olive oil. Top with crumbled feta, fresh herbs, or toasted pine nuts as desired.
How to Serve Mediterranean Cauliflower Soup
Serve the soup hot in bowls. A drizzle of olive oil on top adds flavor. You can garnish with crumbled feta cheese, fresh herb sprigs, or toasted pine nuts, which add a nice crunch.
How to Store Mediterranean Cauliflower Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep well for about 3-4 days. For longer storage, freeze the soup in portions. Make sure to leave some space in the container, as the soup may expand when frozen.
Tips to Make Mediterranean Cauliflower Soup
- Use fresh herbs for the best flavor.
- Adjust the seasonings according to your taste; add more salt or spices if desired.
- For added creaminess, you can stir in a splash of heavy cream or coconut milk after blending.
- Always taste before serving to ensure perfect seasoning.
Variation
Feel free to add other vegetables like carrots or potatoes for more texture and flavor. You can also switch the herbs based on your preference; basil or parsley can work nicely too.
FAQs
1. Can I make this soup vegan?
Yes, this soup is naturally vegan as long as you use vegetable broth.
2. What can I serve with this soup?
This soup pairs well with crusty bread, a fresh salad, or a Mediterranean platter with olives and cheeses.
3. How can I make the soup thicker?
If you prefer a thicker consistency, you can blend more thoroughly or add a few more florets of cauliflower before blending.
Mediterranean Cauliflower Soup
Ingredients
Method
- 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.
- Add the cauliflower florets to the pot, stirring to coat them with the aromatic oil mixture.
- Add the oregano, thyme, rosemary, and bay leaves, stirring to distribute the herbs evenly. Let the cauliflower cook for 3-4 minutes.
- 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 the mixture to a boil, then reduce heat to maintain a gentle simmer.
- Cover the pot and simmer for 20-25 minutes, or until the cauliflower is completely tender.
- Remove the bay leaves and let the soup cool slightly. Using an immersion blender, puree the soup until smooth and creamy.
- Stir in the fresh lemon juice and taste for seasoning adjustments.
- Ladle the soup into bowls and drizzle each serving with a generous amount of olive oil.
- Top with crumbled feta, fresh herbs, or toasted pine nuts as desired.