Description
This creamy Mediterranean cauliflower soup is made with fresh cauliflower, aromatic spices, and coconut milk for a healthy, dairy-free option that’s comforting and flavorful.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 head cauliflower, chopped into florets
1 teaspoon dried oregano
½ teaspoon ground cumin
Salt and pepper, to taste
4 cups vegetable broth
½ cup canned coconut milk (or milk of choice)
2 tablespoons lemon juice
Chopped fresh parsley or dill, for garnish
Optional: crumbled feta or olives for topping
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion until soft and translucent, about 5 minutes.
Add garlic and cook 1 minute until fragrant.
Stir in cauliflower, oregano, cumin, salt, and pepper; coat cauliflower with spices.
Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes until cauliflower is tender.
Use an immersion blender (or regular blender in batches) to puree soup until smooth and creamy.
Stir in coconut milk and lemon juice, then simmer for 2–3 minutes to warm through.
Adjust seasoning with salt, pepper, or lemon juice as desired.
Serve hot, garnished with fresh herbs and optional feta or olives.
Notes
Add carrots or potatoes for a heartier soup.
Stir in tahini or roasted garlic for extra richness.
Substitute full-fat coconut milk or heavy cream for a creamier texture.
Top with toasted pine nuts or seeds for crunch.
Can be made in a slow cooker by cooking all ingredients (except coconut milk and lemon) on low for 6 hours before blending.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
