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Lemon Cauliflower Soup

Try pairing this soup with a whole wheat grilled cheese sandwich on the side.
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Course: Dinner, Lunch
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4


  • Measuring spoons
  • Measuring cups
  • Baking sheet
  • Foil
  • knife
  • Blender
  • Citrus zester


  • 1 large head cauliflower (cut into bite-sized florets)
  • 3 Tbsp. extra-virgin olive oil (divided)
  • 1/2 tsp. salt
  • 1 onion (diced small)
  • Zest of one lemon
  • 3-4 garlic cloves (minced)
  • 4 cups vegetable broth
  • 1 Tbsp. fresh lemon juice


  • Preheat the oven to 425° F. Line a large baking sheet with foil.
  • On the baking sheet, toss the cauliflower with 2 tbsp. of the olive oil until evenly coated. Arrange the cauliflower in a single layer and sprinkle with salt. Roast for 30 minutes, tossing halfway.
  • In a soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and 1/4 tsp. salt. Stir occasionally, until the onion is softened.
  • Add the garlic and stir for about 30 seconds, then add the broth.
  • Transfer the roasted cauliflower to the pot and add the lemon zest. Increase the heat to medium-high and bring the mixture to a simmer.
  • Cook, stirring occasionally, for 20 minutes.
  • Using a blender, blend the soup until very smooth.
  • Add the lemon juice and blend again. Season with the remaining salt and a bit of black pepper to taste.


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