Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 celery stalk, chopped
- 1 medium potato, peeled and chopped (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 4 cups vegetable broth (low sodium if preferred)
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- Fresh parsley or dill, for garnish
- 1 cup chopped spinach or kale (optional)
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, and celery. Cook for 5-6 minutes until soft and translucent.
- Stir in the cumin, turmeric, cauliflower florets, and the optional potato. Sauté for 2-3 minutes.
- Pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes until the cauliflower is fork-tender.
- Use an immersion blender (or transfer the soup to a blender) and puree until creamy and smooth.
- Stir in the lemon juice, salt, and pepper. Taste and adjust the seasonings as needed.
- Garnish with fresh herbs and a drizzle of olive oil. Enjoy warm with bread or salad.
Notes
For extra creaminess, include the optional potato. Feel free to add more vegetables like carrots or bell peppers. Adjust spices to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg