Publix Aprons: Mediterranean Cauliflower-Mushroom Soup


Mediterranean Cauliflower-Mushroom Soup
Total Time – 25 minutes (Makes 6 servings)


6 cloves fresh garlic, coarsely chopped

1 tablespoon olive oil

2 (10-oz) bags fresh cauliflower florets

8 oz sliced baby portabellas

1 (8-oz) package prediced yellow onions

2 1/2 teaspoons paprika

2 teaspoons ground cumin

1/2 teaspoon ground turmeric (optional)

1 teaspoon kosher salt

4 cups no-salt-added vegetable stock (or broth)

1 cup water

1 (12-oz) package organic cream of mushroom soup

1 (0.75-oz) package fresh dill, finely chopped

1 lemon, for zest/juice

3/4 cup plain nonfat Greek yogurt


  1. Preheat large stockpot on medium-high 2–3 minutes. Chop garlic. Place oil in pot; add cauliflower and cook 6–8 minutes, stirring occasionally, or until browned and slightly tender. Remove 1 cup cauliflower and set aside.
  2. Add to pot: mushrooms, onions, and garlic; cook 4 minutes, stirring occasionally. Stir in paprika, cumin, turmeric, and salt; cook and stir 1 minute or until fragrant. Reduce heat to medium-low.
  3. Stir in stock, water, and soup; bring to a simmer and cook 5–6 minutes, stirring occasionally, or until vegetables are very tender. Chop dill. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons).
  4. Puree mixture with immersion blender (or food processor) until soup is desired consistency. Combine dill, lemon juice, zest, and yogurt. Divide soup among serving bowls; top each with even amounts yogurt sauce and reserved cauliflower. Serve.

Copyright 2021 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories

get the app

News App

Weather App

Don't Miss

More Don't Miss