Moroccan Cauliflower Soup Recipes

MOROCCAN CAULIFLOWER AND ALMOND SOUP

Steps:

• In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.

MOROCCAN CAULIFLOWER SOUP

Steps:

• In a large saucepan, melt 2 Tbsp of butter in the olive oil. Add the onion and garlic and cook over moderate heat, for about 5 minutes, until softened.
• Add the cauliflower and coriander and season with salt & pepper. Cover and cook for 5 minutes, stirring occasionally.
• Add the stock and bring to a boil. Cover and simmer over moderate heat until cauliflower is softened; about 15 minutes.
• Puree the soup in a blender or with an immersion blender until smooth.
• In a medium bowl, whisk the egg with the cornstarch. Whisk in the yogurt. Whisk the mixture into the soup and bring to a boil over moderate heat, whisking constantly until slightly thickened; 2 - 3 minutes.
• Season with salt and pepper and stir in the chopped cilantro.
• Meanwhile, in a small skillet, melt the remaining 2 Tbsp of butter. Cook over moderate heat, swirling the pan occasionally until the butter is fragrant and starting to turn brown, about 5 minutes.
• Ladle the cauliflower soup into individual soup bowls and drizzle the brown butter on top. Sprinkle with crushed red pepper and serve immediately.

MOROCCAN SPICED CAULIFLOWER AND ALMOND SOUP

Steps:

• Cut the cauliflower into small florets.
• Heat oil in a large pan over medium-high heat and fry ground cinnamon, cumin and coriander and 2 tablespoons harissa paste for 2 minutes.
• Add the cauliflower, broth and 2 oz. of the almonds. Cover and cook for 20 minutes until the cauliflower is tender.
• Blend soup with a stick blender, or in batches in a blender until smooth. Return to heat.
• Ladle into warm bowls and drizzle with remaining harissa and a sprinkle of remaining almonds.

MOROCCAN CAULIFLOWER SOUP

Steps:

• 1. Cut the cauliflower into small florets.
• 2. Heat oil in a large pan over medium-high heat and fry ground cinnamon, cumin and coriander and 2 tablespoons harissa paste for 2 minutes.
• 3. Add the cauliflower, broth and 2 oz. of the almonds. Cover and cook for 20 minutes until the cauliflower is tender.
• 4. Blend soup with a stick blender, or in batches in a blender until smooth. Return to heat.
• 5. Ladle into warm bowls and drizzle with remaining harissa and a sprinkle of remaining almonds.