Name: Mediterranean Cauliflower Soup with Herbs and Olive Oil Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 large head 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 drizzle with olive oil

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Introduction

This Mediterranean Cauliflower Soup is a comforting and flavorful dish, bursting with fresh herbs and the richness of olive oil. It’s smooth, creamy, and easy to prepare, making it a perfect choice for a healthy lunch or light dinner.

A white bowl filled with a creamy yellow-green curry base, topped with several large roasted cauliflower florets that have a golden-brown char and crispy texture. The curry is garnished with fresh, finely chopped green herbs scattered evenly across the surface, and there are thin white swirls of cream or yogurt drizzled around the florets. The bowl is placed on a white marbled texture, with a red and gray patterned cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head 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 (for garnish)
Fresh herb sprigs (for garnish)
Toasted pine nuts (for garnish)
Crusty bread drizzled with olive oil (optional, for serving)

Instructions

Step 1: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for 5–6 minutes until softened and translucent, with the edges just beginning to turn golden. Add the minced garlic and cook for another minute until fragrant.
Step 2: Add the cauliflower florets to the pot and stir to coat them in the oil and aromatics. Add the oregano, thyme, rosemary, and bay leaves, stirring to mix evenly. Cook for 3–4 minutes to allow the cauliflower to absorb the herb flavors.
Step 3: Pour in the vegetable broth and water, making sure the cauliflower is covered by about an inch of liquid. Add the salt, pepper, and smoked paprika if using. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
Step 4: Cover the pot and simmer for 20–25 minutes, until the cauliflower is very tender and easy to pierce with a fork.
Step 5: Remove the bay leaves and let the soup cool slightly. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches using a regular blender. Stir in the fresh lemon juice and adjust seasoning to taste.
Step 6: Ladle the soup into bowls and drizzle each serving with extra olive oil. Garnish with crumbled feta, fresh herbs, or toasted pine nuts as desired. Serve with crusty bread if you like.

Tips & Variations

Use vegetable broth and omit feta to make this soup vegan. Frozen cauliflower can be added directly without thawing, making preparation even easier. If you don’t have fresh herbs, use about one-third the amount of dried herbs for a balanced flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with a golden yellow soup, showing large pieces of light brown roasted cauliflower on the surface. There are white cauliflower florets mixed inside, with small bits of white cheese scattered around. The soup is garnished with bright green chopped herbs and red chili flakes, all floating in a textured broth. The bowl sits on a white marbled surface with a gray cloth and metal cutlery nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works well in this recipe. Add it directly to the pot without thawing and adjust cooking time if needed until tender.

What can I use instead of an immersion blender?

A regular countertop blender works perfectly. Blend the soup in batches to avoid overfilling. Be careful when blending hot liquids—vent the lid slightly to allow steam to escape.