North African Cauliflower Soup
Warm up with the bold and aromatic flavors of North African Cauliflower Soup, a velvety blend of roasted cauliflower, fragrant spices, and creamy coconut milk. This plant-based soup combines the richness of cumin, coriander, turmeric, and paprika with a hint of optional cayenne for a subtle kick, making it an irresistible dish perfect for cozy dinners or meal prep. Packed with protein-rich chickpeas and brightened with a splash of fresh lemon juice, this comforting soup is as nutrient-dense as it is flavorful. Serve it with a sprinkle of fresh cilantro and a side of crusty bread or pita for a hearty, gluten-free meal that’s both satisfying and easy to prepare. Ready in under an hour, this recipe is your gateway to exploring the warm, vibrant essence of North African cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head (approximately 600g) cauliflower
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup coconut milk
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Cut the cauliflower into small florets and spread them evenly on a baking sheet.
Drizzle 1 tablespoon of olive oil over the cauliflower, sprinkle with a pinch of salt, and toss to coat. Roast in the oven for 20-25 minutes, or until the cauliflower is golden brown and tender. Set aside.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until translucent.
Stir in the minced garlic, ground cumin, coriander, turmeric, paprika, and cayenne pepper (if using). Cook for another 1 minute to toast the spices and release their aroma.
Pour in the vegetable broth and bring it to a gentle simmer. Add the roasted cauliflower and chickpeas to the pot. Cover and cook for 10 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend carefully. Be cautious with hot liquids when blending.
Return the blended soup to the pot and stir in the coconut milk. Season with salt and black pepper to taste, and simmer for another 5 minutes over low heat.
Stir in the lemon juice just before serving to brighten the flavors.
Ladle the soup into bowls and garnish with fresh cilantro. Serve warm with crusty bread or pita on the side.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6241 mg | 271% | |
| Total Carbohydrate | 244.4 g | 89% | |
| Dietary Fiber | 60.4 g | 216% | |
| Total Sugars | 68.0 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 5344 mg | 114% | |
*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.
