Ingredients

  • 1 large cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups chicken/vegetable broth
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp dried oregano
  • Salt & black pepper
  • ½ cup cream or coconut milk
  • 2 tbsp lemon juice
  • Fresh dill, for garnish
  • Optional: chili flakes & grated Parmesan

Method

  1. Heat olive oil; sauté onion 4–5 min. Add garlic and cook 30 seconds.
  2. Add cauliflower, turmeric, cumin, oregano, salt, pepper, and broth.
  3. Cover and simmer 15–20 min, until cauliflower is tender.
  4. Blend about half the soup for a chunky-creamy texture.
  5. Stir in cream and lemon juice. Simmer 2–3 min.
  6. Taste and adjust seasoning.
  7. Serve with olive oil, fresh dill, chili flakes, and Parmesan if desired.