Lemon Artichoke & Cauliflower Soup

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Things have been busy with my new job and I’ve struggled to find the energy to create recipes for the blog (sometimes I struggle to even execute a simple meal on a weeknight). Isn’t it always easier to order take-out and stress-eat on the couch? This transition to a new state and a new job has taken a bit of time to adjust to, but I feel ready to get back to the things that I love… cooking, testing recipes, and sharing them with all of you! It’s time to rebuild my stamina and prioritize homemade meals again. I am especially excited to kick off this new content with my new Lemon Artichoke & Cauliflower Soup recipe!

This meal was inspired by one of my favorite spices, Sazon. Sazon is a combination of coriander, cumin, annatto seeds, garlic powder, oregano, and salt. I found it for the first time at our grocery store in Chicago. Every time I taste it, I crave the flavors of lemons, artichokes, garlic, and fresh onion. It is intoxicating!

We prefer to serve this meal with sourdough bread, fresh parsley, and a light drizzle of olive oil. Feel free to mix it up, based on what you and your loved ones enjoy! When you make this recipe, be sure to tag @sweet.pea.living and use the hashtag #sweetpealiving to share it! Or let me know how it goes by leaving a comment below. Nothing would make me happier than to see how much you enjoy this recipe.

Lemon Artichoke & Cauliflower Soup

Sweet Pea Living
A fresh summer soup featuring the flavors of lemon, artichokes, garlic, and sazon.
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Lunch
Cuisine Mediterranean
Servings 4 people


  • Immersion Blender


  • 15 oz chickpeas drained and rinsed
  • 2 tbsp olive oil separated
  • salt and pepper to taste
  • 1 yellow onion diced
  • 1 head of garlic peeled, whole cloves
  • 1 head of cauliflower cut into small florets
  • 1 tbsp turmeric
  • 1 tsp sazon
  • 4 cups vegetable stock
  • 1 cup cashews
  • 15 oz quartered artichokes drained
  • 3 tbsp lemon juice
  • 2 cups water as needed
  • ¼ cup hummus optional
  • 1 tbsp red pepper flakes

For Serving

  • Italian parsley chopped
  • sourdough bread


  • Preheat oven or air fryer to 370°F. Place chickpeas in air fryer basket or on a baking tray. Spritz with olive oil and sprinkle with salt and pepper. Cook until crispy, about 20-30 minutes.
  • Heat remaining olive oil in a large dutch oven. Add onion and garlic. Saute for 2-3 minutes, until fragrant.
  • Add cauliflower, turmeric, sazon. Saute until lightly brown.
  • Add vegetable broth. Bring to a boil.
  • Add cashews, artichokes, hummus, and red pepper flakes. If broth is not covering cauliflower, add water as needed. Boil for 10-15 minutes, until cauliflower is tender.
  • Use an immersion blender to break up cauliflower and cashews.
  • Serve with parsley, roasted chickpeas, and bread. Enjoy!


Keyword Artichokes, Cauliflower, Fall Soup, Lemon
Tried this recipe?Mention @sweet.pea.living or tag #sweetpealiving on Facebook or Instagram!

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