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Bowl of Mediterranean Cauliflower Soup garnished with herbs and spices

Mediterranean Cauliflower Soup

A comforting and healthy soup packed with Mediterranean flavors, perfect for any diet.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 large head cauliflower, cut into florets (about 2 pounds)
  • 3 tablespoons extra virgin olive oil plus more for drizzling
  • 1 large yellow onion, diced
  • 3 cloves garlic, 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 leaves 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)
For Serving
  • Crumbled feta cheese
  • Fresh herb sprigs
  • Toasted pine nuts
  • Crusty bread, drizzled with olive oil

Method
 

Preparation
  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.
  2. Add the minced garlic and cook for another minute until aromatic.
Building the Soup
  1. Add the cauliflower florets to the pot, stirring to coat them with the aromatic oil mixture.
  2. Add the oregano, thyme, rosemary, and bay leaves, stirring to distribute the herbs evenly. Let the cauliflower cook for 3-4 minutes.
  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.
  4. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
  5. Cover the pot and simmer for 20-25 minutes, or until the cauliflower is completely tender.
Blending and Finishing
  1. Remove the bay leaves and let the soup cool slightly. Using an immersion blender, puree the soup until smooth and creamy.
  2. Stir in the fresh lemon juice and taste for seasoning adjustments.
Serving
  1. Ladle the soup into bowls and drizzle each serving with a generous amount of olive oil.
  2. Top with crumbled feta, fresh herbs, or toasted pine nuts as desired.

Notes

Store leftover soup in an airtight container in the refrigerator for about 3-4 days or freeze in portions. Use fresh herbs for the best flavor. Adjust seasonings to taste.