Cauliflower Soup, North African-Inspired
I love this soup. Pureed cauliflower is smooth, thick and surprisingly creamy—without adding any cream at all. The recipe is adapted from a soup found in Moosewood Restaurant Cooks at Home. I have prepared this soup many times, changing it a little bit each time. I love it because it’s tasty, healthy and keeps well for days.
The spices in the soup suit the Arab palate. Cumin, one of the indispensable spices of Moroccan cooking, along with a touch of ginger, gives this soup a distinct North African flavor. The chopped tomatoes are more than garnish; they provide a sweet, cool contrast to the creamy soup.
Cauliflower Soup
Serves 4-6
1 Tablespoon olive oil
2 medium-large onions, chopped (about 2½ cups)
2 gloves garlic, minced
2 teaspoons ground cumin
¼ teaspoon ground ginger
Pinch cayenne (optional)
1½ teaspoon ground fennel (optional)
2 potatoes, diced (about 2 cups)
1 medium head cauliflower, chopped (about 5 cups)
4-5 cups hot water and/or vegetable or chicken stock
1½ teaspoons salt (or to taste)
Freshly ground pepper, to taste
Juice from one lemon
Garnish
2 small tomatoes, finely chopped
Chives, green onions or parsley, chopped
Lemon wedges
Method
- In a large soup pot over medium heat, sauté onions in the oil for 5 minutes until translucent. Lower heat and stir in the garlic, cumin, ginger, cayenne and fennel, if using. Stir briefly, add potatoes and cook for another minute.
- Add 4 cups hot water and/or stock. Turn up heat and bring to boil. Add the cauliflower and return to boil. Lower heat, cover, and simmer for 12 minutes or until vegetables are tender.
- In a food processor or blender or with an emulsion blender, purée the mixture until smooth. If it’s too thick, add all or part of the extra cup of liquid. Add lemon juice, salt and pepper. Gently reheat soup over low heat.
- Serve with a generous garish of chopped tomatoes, as well as a sprinkle of parsley, green onions or chives.
Question: What is your favorite North African soup?
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Wow! I just bought Cauliflower too. I was gonna put it in lentil soup. But this recipe looks good! I didn’t buy potatoes though =( Maybe next time. =)
This looks delicious- everything about it is promising…definitely giving this a try, thank you Holly!
Holly, your photos are stunning! This is a wonderful recipe too. I hope all is well!
HI Alyssa, Amanda & Lisa, Thanks for stopping by and for the kind words. I hope all is well with you. Happy Cooking! 🙂
Hi Holly, lovely pics, and writing of course. You’ve been nominated for a http://foodstoriesblog.com/food-stories-award/ by me on my post here: http://www.thehedonista.com/2012/07/ma-bouche-dans-le-rhone.html xx
Thank you so much, Sarah. I am touched. Thanks for the support. It means a lot.
Ooh, that sounds AMAZING, Holly. Must try! I think even my husband might like this. Mmm. Yummers. Ramadan Mubarak!
Thanks, Natalie. I think it’s a good soup for summer or winter. Tell me how it turns out. Thanks for the comment.
A wonderful soup! I have never tried cumin with this and I am thrilled to do so asap! Love your blog, enjoyed reading every entry!
Hello Taste of Beirut, thanks so much for the kind comment & for stopping by.
oohh this looks so yummy!!! I just have to try this when my family comes over
Zenaida,
Thanks for stopping by & for leaving your kind comment. I hope the recipe works out of you.
Hi Holly
Recently I was given 2 original Ful Pots made in Egypt from my fatherinlaw and have been searching for receipe . Thanks for the brief history and pics. Looks good and I am going to give it a go
Christine