Moroccan Cauliflower Soup

Moroccan Cauliflower Soup
Serves 8
This one is a great one for winter dinners and goes lovely with a slice of crusty bread or even naan.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
67 calories
14 g
0 g
1 g
4 g
0 g
462 g
1150 g
6 g
0 g
0 g
Nutrition Facts
Serving Size
462g
Servings
8
Amount Per Serving
Calories 67
Calories from Fat 5
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1150mg
48%
Total Carbohydrates 14g
5%
Dietary Fiber 4g
18%
Sugars 6g
Protein 4g
Vitamin A
11%
Vitamin C
174%
Calcium
5%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large cauliflower heads
  2. olive oil
  3. 2 Tbsp harissa paste (recipe is listed under "Spice Pastes")
  4. ground cinnamon
  5. ground coriander
  6. ground cumin
  7. 2 litres vegetable stock
Instructions
  1. Heat the olive oil and add the dry spices in a 1:1:2 ratio (cinn:corr:cumin) unless you're like me and wish to OD on cumin and then just empty the whole fucking bottle in there.
  2. Add ~2tbsp (*cough*4tbsp) harissa paste and stir until fragrant. Try not to eat your harissa paste with a spoon while you wait. Add the cauliflower and stock. Cook until the cauliflower is tender.
  3. Blend.
  4. Snarl at your enemies as they approach your food dish. Disemowel them if they try to remove your soup*.
Notes
  1. Don't throw the greens of your cauliflower away!! Toss them with a little oil and salt and roast them in the oven at around 130C until the greens are crisp and the stalks are tender. They're lovely and buttery!
  2. *Actual disemboweling of enemies not recommended, Sandra is not responsible for your murdering, k.
beta
calories
67
fat
1g
protein
4g
carbs
14g
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