Lebanese Cauliflower Soup with Cumin and Lemon (Shorbat Karnabit)
This Lebanese cauliflower soup is a comforting hug in a bowl. The sweetness of cauliflower meets the warmth of cumin and the freshness of lemon, creating a velvety soup that evokes the souks and tables of Lebanon. You'll love its simplicity: ready in 35 minutes with everyday ingredients. It's the kind of dish that explains why Lebanese cuisine is so beloved: light, healthy, and full of flavor. So why not try this easy recipe to change your routine?
Ingredients
- cauliflower, cut into florets1 medium head
- onion, sliced1 medium
- garlic, crushed2 cloves
- ground cumin2 teaspoons
- vegetable broth1 liter
- lemon (juice)1 lemon
- olive oil3 tablespoons
- salt & pepperto taste
- fresh parsley, choppedfor garnish
- tahini (optional)1 tablespoon
Instructions
- 1
Heat olive oil in a large pot, add onion and garlic, sauté for 2-3 minutes until translucent.
- 2
Add cauliflower, cumin, salt, and pepper. Stir well and cook for 5 minutes.
- 3
Pour in broth, bring to a boil, then reduce heat and simmer for 20 minutes until cauliflower is very tender.
- 4
Blend the soup until smooth. Return to low heat.
- 5
Stir in lemon juice and tahini (if using). Taste and adjust seasoning.
- 6
Serve hot, garnished with parsley and a drizzle of olive oil. Pair with pita bread.
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