Mediterranean-Style Cauliflower Soup

Why You’ll Love This Recipe

I absolutely love this Mediterranean-style soup because it’s full of vibrant flavors and is incredibly light, yet still comforting. The cauliflower becomes so tender, it almost melts into the broth, while the cumin and oregano add just the right amount of spice. The coconut milk brings a hint of creaminess, without actually using any dairy, making it a great option for those who prefer dairy-free meals. And the lemon juice? It adds the perfect zing that makes this soup feel fresh and refreshing. It’s one of those dishes that I can enjoy year-round, especially when I’m craving something healthy but flavorful.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 head cauliflower, chopped into florets

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• Salt and pepper to taste

• 4 cups vegetable broth

• 1/2 cup canned coconut milk or milk of choice

• 2 tablespoons lemon juice

• Chopped fresh parsley or dill, for garnish

• Crumbled feta or olives (optional topping)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, heat olive oil over medium heat. Sauté the onion until soft and translucent, about 5 minutes.

2. Add the garlic and cook for 1 more minute, stirring frequently, until fragrant.

3. Add cauliflower florets, oregano, cumin, salt, and pepper to the pot. Stir to coat the cauliflower in the spices.

4. Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer for 15–20 minutes, or until the cauliflower is very tender.

5. Using an immersion blender (or regular blender in batches), puree the soup until smooth and creamy.

6. Stir in the coconut milk and lemon juice, then let it simmer for another 2–3 minutes to warm through.

7. Adjust seasoning to taste, adding more salt, pepper, or lemon juice as needed.

8. Serve hot, garnished with fresh herbs and optional toppings like crumbled feta or olives.

Servings and Timing

• Servings: 4 servings

• Prep Time: 10 minutes

• Cooking Time: 25 minutes

• Total Time: 35 minutes

Variations

If you want to mix things up, you can add different vegetables to the soup, like carrots or potatoes, to make it heartier. For an even richer flavor, I sometimes like to stir in a spoonful of tahini. If you prefer a creamier version, you can use full-fat coconut milk, or even a splash of heavy cream if you’re not dairy-free. You could also toss in some roasted garlic for an extra layer of flavor or top the soup with a handful of crunchy toasted pine nuts or seeds.

Storage/Reheating

This Mediterranean-Style Cauliflower Soup stores really well in the fridge. You can keep it in an airtight container for up to 4 days. The flavors even improve as it sits! To reheat, simply warm it over low heat on the stove, stirring occasionally. If it thickens too much, add a little extra vegetable broth or water to get the consistency you like.

FAQs

Can I make this soup ahead of time?

Yes! This soup is a great make-ahead meal. In fact, it can be stored in the fridge for up to 4 days or frozen for up to 3 months. The flavors will actually deepen and become even more delicious after a day or two.

Can I use frozen cauliflower?

Definitely! Frozen cauliflower works just as well in this recipe. It’s an excellent option if fresh cauliflower isn’t in season or if you want to save a little time on prep. Just make sure to cook it until tender, as you would with fresh cauliflower.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply sauté the onion and garlic, then add everything else to the slow cooker and cook on low for 6 hours or high for 3 hours until the cauliflower is tender. Once it’s ready, blend until smooth and add the coconut milk and lemon juice. Let it warm through and serve.

How can I make this soup spicier?

If you like a bit of heat, you can easily spice up the soup by adding a pinch of red pepper flakes or some finely chopped fresh chili peppers when sautéing the onion and garlic. A dash of smoked paprika also works well for a smoky flavor.

Can I make this soup without coconut milk?

Yes, if you prefer not to use coconut milk, you can substitute it with any milk of your choice (such as almond, oat, or dairy milk). If you’re looking for more creaminess, you could also try adding a dollop of Greek yogurt or even some blended cashews for a rich, creamy texture.

Conclusion

This Mediterranean-Style Cauliflower Soup is a nourishing and wholesome dish that’s as light as it is flavorful. With its bright lemony notes and savory herbs, it’s a perfect meal for any season. Whether I’m enjoying it for lunch or dinner, it’s always satisfying and comforting—without being heavy. And the best part? It’s easy to make and packed with wholesome ingredients that I can feel good about. It’s one of those soups that leaves me feeling nourished and happy every time I make it!