Creamy Mediterranean Cauliflower Soup | Delicious warmth in a bowl

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth can be healthier and cheaper.

Preheat the oven to 425°F.

Break the washed cauliflower into smaller florets.

Peel and cut the Jamaican sweet potato into equal portions, matching the size of the cauliflower.

Juice one lemon and chop two tablespoons of lemon zest, reserving the zest for later.

Use an entire bulb of garlic; half will be microplaned and half chopped for the marinade.

Add 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 teaspoon dried rosemary to the garlic.

Chop fresh parsley to get a heaping tablespoon.

Combine the cauliflower and Jamaican sweet potato in a bowl.

Mix 1/2 cup olive oil with lemon juice and the herb mixture, adding salt and pepper to taste.

Add the garlic paste to the bowl and mix everything with your hands to ensure even coating.

Spread the mixture onto a baking sheet and roast in the oven for 25 to 30 minutes, checking for doneness.

Dice one medium-sized Spanish onion.

Heat the stove to medium and melt 3 tablespoons of Earth Balance in a stock pot.

Add a handful of sage leaves and the diced onion to the pot.

Add the chopped garlic and lemon zest to the pot after the onion has softened.

Transfer the roasted cauliflower and sweet potato to the soup stock pot.

Pour in one container of low sodium veggie stock and add one bay leaf.

Cover and cook for 10 to 15 minutes.

Add 1/2 cup roasted red pepper and about 2 cups of water to the pot, then let it simmer on low for another 10 to 15 minutes.

Blend the soup with a hand blender to your desired thickness.

Taste the soup and adjust seasoning with more salt and black pepper if needed.

Serve the soup in a bowl, drizzling with chili oil and topping with micro greens and parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens