Description
A delightful combination of roasted cauliflower, herbs, and creaminess, perfect for any season.
Ingredients
Scale
- 1 large head of 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
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until translucent. Add minced garlic and cook for another minute.
- Add cauliflower florets and stir to coat with the oil mixture. Incorporate fresh herbs and sauté for 3-4 minutes.
- Pour in vegetable broth and water, ensuring liquid covers cauliflower by about an inch. Season with salt, pepper, and smoked paprika. Bring to a boil, then reduce heat to simmer.
- Cover and simmer for 20-25 minutes until cauliflower is tender.
- Remove bay leaves and let cool slightly. Blend the soup until smooth, then stir in lemon juice and adjust seasoning.
- Ladle into bowls, drizzle with olive oil, and top with crumbled feta, fresh herbs, or toasted pine nuts.
Notes
For best flavor, use fresh herbs and blend in small batches for a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg