This soup is thick, smooth, and creamy without any cream at all. It makes a satisfying meal with a crisp green salad and pita wedges or a dark rye or sourdough bread, or with a warm couscous or rice pilav. Or for a taste treat, serve it vegetable crudites with a spicy peanut dip or lemon tahini dressing.

5.0 from 1 reviews
North African Cauliflower Soup
Recipe type: soup
Cuisine: North African style
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Ingredients
  • 2½ cups chopped onions
  • 2 tablespoons vegetable oil
  • 2 potatoes (about 2 cups diced)
  • 1 medium head cauliflower (about 5 cups chopped)
  • 2 teaspoons ground cumin
  • 1½ teaspoons ground fennel
  • 4 cups hot water
  • 1 tablespoon vegetable bouillon powder or 1 bouillon cube (optional)
  • 2 tablespoons fresh lemon juice
  • salt and ground black pepper to taste
  • chopped fresh tomatoes
  • chopped chives or scallions
Instructions
  1. In a soup pot on medium heat, sauté the onions in the oil for 5 to 10 minutes, until translucent. While the onions sauté, dice the potatoes and chop the cauliflower.
  2. Stir the cumin, fennel, and potatoes into the pot, and cook for a minute.
  3. Then add the hot water; cover, turn up the heat, and bring to a boil.
  4. Add the cauliflower and optional bouillon, and return to a boil, then lower the heat and simmer, covered, for about 10 minutes, until the vegetables are tender.
  5. In a blender or food processor, puree the vegetables and broth until smooth.
  6. Add the lemon juice, and salt and pepper.
  7. Reheat the soup if necessary, taking care not to scorch it.
  8. Serve garnished with the chopped tomatoes and chives or scallions.
Notes
PER 8 OZ SERVING: 92 CALORIES. 2.5 G PROTEIN, 3.2 G FAT, 14.5 G CARBOHYDRATE, 272 MG SODIUM, 0 MG CHOLESTEROL.

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2 Responses to North African Cauliflower Soup

  1. Laura Lane says:

    I bought the Moosewood Cooks at Home cookbook when my kids were little to help cook delicious veggies. This is my go to cookbook anytime I have a health challenge and need to learn new ways of eating (GF, CF, Vegan) and anytime I have a gift of new-to-me veggies from a friends garden or the farmer’s market. I am on my second copy and get requests for “the recipe” anytime I share a dish at a gathering. Thank you, thank you, thank you! I’m sending this recipe to my future daughter in law who needs nourishing winter foods while healing from oral surgery.

    • laura says:

      Thanks for writing, Laura!
      Moosewood Restaurant Cooks at Home is still one of our most popular books ever because of the quick, easy, reliable and practical recipes. Nice to hear that you’ve shared them with friends and family. This is a hearty, warming soup loaded with flavor and nutrition. Wish I had some right now. It’s cold here in Ithaca!

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