Moroccan Cauliflower Soup
Transport your taste buds to the vibrant streets of Marrakech with this hearty Moroccan Cauliflower Soup! Packed with roasted cauliflower, tender chickpeas, and a medley of aromatic spices like cumin, cinnamon, turmeric, and paprika, this soup is a flavor-packed, soul-soothing dish that's both healthy and satisfying. A touch of tangy lemon juice and fresh cilantro takes it to the next level, while the partially blended texture strikes the perfect balance between creamy and chunky. Ready in under an hour, this vegan-friendly recipe makes a perfect weeknight meal or a show-stopping appetizer for gatherings. Garnish with a drizzle of olive oil and a sprinkle of chili flakes for an extra burst of flavor in every spoonful.
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Recipe Information
Ingredients
- 1 head cauliflower
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 2 medium carrot
- 2 celery stalks
- 1 cup chickpeas (cooked or canned)
- 2 teaspoons ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- 5 cups vegetable stock
- 0.25 cup fresh cilantro
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon optional red chili flakes
Instructions
Preheat the oven to 400°F (200°C). Cut the cauliflower into florets and toss with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and a sprinkle of black pepper. Spread on a baking sheet and roast for 25 minutes, until golden and tender.
While the cauliflower roasts, dice the onion, mince the garlic, and chop the carrots and celery into small pieces.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and sauté for 4-5 minutes until softened.
Stir in the garlic, carrots, and celery, and cook for an additional 3-4 minutes.
Add the cumin, cinnamon, turmeric, and paprika, stirring to coat the vegetables in the spices. Cook for 1 minute until fragrant.
Add the tomato paste and cook for another minute, mixing well.
Pour in the vegetable stock, roasted cauliflower, and chickpeas. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld.
Use an immersion blender to partially blend the soup, leaving some texture. If you don't have an immersion blender, carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the lemon juice and chopped cilantro, reserving a few leaves for garnish.
Taste and adjust seasoning with additional salt, pepper, or chili flakes as desired.
Serve hot, garnished with a sprinkle of cilantro and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1670 mg | 73% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 15.6 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1614 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
