Description
A delightful Mediterranean-style soup that transforms simple cauliflower into a vibrant and comforting dish, perfect for any occasion.
Ingredients
- 1 large head of cauliflower, chopped into florets
- 4 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 2 tablespoons fresh lemon juice
- Salt, to taste
- Pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cauliflower florets with 2 tablespoons of olive oil, salt, and pepper, and spread them out on the baking sheet.
- Roast the cauliflower for 25-30 minutes until golden and tender.
- In a large pot, heat 2 tablespoons of olive oil over medium heat and sauté the chopped onion until translucent.
- Add minced garlic and ground cumin to the pot, stirring until fragrant.
- Combine the roasted cauliflower with the sautéed aromatics and pour in the vegetable broth.
- Bring to a boil, then lower the heat and let simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the fresh lemon juice and adjust seasoning with salt and pepper.
- Serve warm, garnished with fresh parsley.
Notes
For variations, consider adding other vegetables or spices to change the flavor profile. Serve with crusty bread or a light salad for a complete meal.
