Description
This Mediterranean-style cauliflower soup is a flavorful and healthy dish that is perfect for a cozy night in. With a blend of spices, chickpeas, and fresh lemon juice, this vegan soup is sure to warm you up from the inside out.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 head cauliflower (about 6 cups), chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 lemon
- chopped fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
- Stir in the garlic, cumin, smoked paprika, turmeric, and red pepper flakes. Cook for 1 minute until fragrant.
- Add the chopped cauliflower and stir to coat with the spices. Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, until the cauliflower is very tender.
- Using an immersion blender, blend the soup until mostly smooth, leaving some texture if desired. Stir in the chickpeas, salt, pepper, and lemon juice. Simmer for 5 more minutes to heat through.
- Serve hot, garnished with chopped parsley and a drizzle of olive oil if desired.
Notes
- For a creamier texture, add 1/2 cup of coconut milk or a dollop of Greek yogurt before blending.
- This soup pairs well with warm pita or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
