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Cauliflower Soup

Mediterranean Cauliflower Soup

5 from 1 vote
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Prep Time 5 minutes
Cook Time 45 minutes
Course Dinner
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 head cauliflower cut into florets
  • 1 small yellow onion
  • 1 tbsp olive oil
  • 4 cloves garlic
  • 1 tbsp sweet paprika
  • 1 tbsp cumin
  • 1/2 tsp ginger
  • 1/2 tsp cayenne pepper
  • 4 cups vegetable broth
  • 1 cup water
  • 1/2 lemon juice
  • 1 bunch parsley
  • sprinkle kosher salt & pepper
  • 2 loaves pita bread (optional)

TWIST

Instructions
 

  • Preheat oven to 500 degrees on broil
  • Place cauliflower florets on a sheet pan. Drizzle olive oil, add salt and cumin on top. Toss until evenly coated with olive oil. Roast the cauliflower until golden brown (approx 35-40mins). Make sure to check on it frequently to avoid them getting too crisp!
  • In a frying pan, add 1 tablespoon of olive oil on medium heat until hot (not smoking) and add chopped onions. Cook for about 2 minute or until translucent. Add garlic and cook for another 1 minute until fragrant.
  • Once cauliflower is finished roasting, reserve a few small florets for presentation later. Add the cooked cauliflower and sauteed onions and garlic in a blender or a vitamix , and then add spices (sweet paprika, cumin, ginger, cayenne pepper). Add vegetable broth, water, a splash of lemon juice, and salt and pepper.
  • Mix well in the blender until you achieve your desired consistency. I like mine to be thick and have texture!
  • Add all ingredients in a large pot, and cook the ingredients for a approx 5-10 minutes or until soup is hot!
  • Top with parsley, toasted pita bread, pine nuts and a sprinkle of sumac for the twist!
Keyword Soup
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