Mediterranean-Style Cauliflower Soup Recipe!

Mediterranean-Style Cauliflower Soup Recipe

Ingredients:

• For the Soup:

  • 1 medium head of cauliflower, cut into florets

  • 1 large onion, chopped

  • 2 tbsp olive oil

  • 4 cloves garlic, minced

  • 1 large potato, peeled and chopped (optional, for creaminess)

  • 4 cups vegetable broth (or chicken broth for a richer flavor)

  • 1/2 cup canned chickpeas, drained and rinsed (optional, for added protein)

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • 1/2 tsp smoked paprika

  • Salt and freshly ground black pepper, to taste

  • 1 tbsp lemon juice (freshly squeezed)

  • 1/4 cup fresh parsley, chopped (for garnish)

  • Extra virgin olive oil, for drizzling (optional)

• For the Topping (Optional):

  • A dollop of plain Greek yogurt (or vegan yogurt for a dairy-free version)

  • Crumbled feta cheese (optional for a more Mediterranean flavor)

  • Roasted chickpeas or toasted pine nuts (optional for crunch)

  • A few olives, pitted and chopped (optional)

Instructions:

1. Sauté the Vegetables:

• In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.

• Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant.

2. Cook the Cauliflower and Potato:

• Add the cauliflower florets and the potato (if using) to the pot. Stir everything together and cook for an additional 5 minutes, allowing the vegetables to lightly brown and soften.

3. Add the Seasonings:

• Sprinkle in the ground cumin, dried oregano, and smoked paprika. Stir to coat the vegetables in the spices, allowing the flavors to bloom for 1-2 minutes.

• Season with salt and black pepper to taste.

4. Simmer the Soup:

• Add the vegetable broth (or chicken broth) to the pot, making sure the vegetables are submerged. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the cauliflower and potato are very tender.

5. Blend the Soup:

• Once the vegetables are cooked, remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.

• Tip: If the soup is too thick, you can add more broth or water to reach your desired consistency.

6. Add the Chickpeas and Lemon:

• Stir in the chickpeas (if using) and lemon juice. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Let the soup simmer for an additional 5 minutes to heat through.

7. Serve:

• Ladle the soup into bowls and garnish with chopped fresh parsley. You can drizzle a bit of extra virgin olive oil on top for richness, and optionally add a dollop of Greek yogurt, some crumbled feta cheese, roasted chickpeas, toasted pine nuts, or chopped olives for extra flavor and texture.

Tips & Variations:

• For a Creamier Soup: You can add a splash of heavy cream or coconut milk towards the end of cooking for a richer texture.

• Add Greens: Stir in some spinach or kale towards the end of cooking for added nutrients and color.

• Make it Spicy: Add a pinch of cayenne pepper or some chopped jalapeños for a spicy kick.

• Use a different protein: If you’re not using chickpeas, you can add tofu, white beans, or even some shredded chicken for extra protein.

• Garnishes: A drizzle of tahini would also be a delicious Mediterranean twist. For a more substantial meal, serve this soup with a slice of crusty bread or pita on the side.

Frequently Asked Questions (Q/A)

Q: Can I make this soup ahead of time?

• A: Yes! This soup can be made ahead and stored in the fridge for up to 4-5 days. It also freezes well for up to 3 months. Just let it cool before storing, and reheat on the stovetop when ready to eat. You may need to add a bit of broth or water when reheating to thin it out.

Q: What can I use instead of chickpeas?

• A: If you don’t have chickpeas, you can swap them out with white beans, cannellini beans, or even cooked lentils for added protein and texture.

Q: Is this soup gluten-free?

• A: Yes, this soup is naturally gluten-free. Just be sure to check that any toppings, like feta or yogurt, are also gluten-free if needed.

Q: Can I make this soup vegan?

• A: Absolutely! The soup is naturally vegan if you skip the dairy toppings like yogurt and feta. You can also use coconut milk in place of cream for added richness.

Mediterranean-Style Cauliflower Soup is an incredibly versatile and healthy dish that you can tweak to fit your preferences. The blend of spices, cauliflower, and lemon makes it incredibly refreshing, while the creamy texture offers the comfort of a hearty soup. It’s perfect for a light lunch, dinner, or as a starter for a Mediterranean-themed meal.