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moroccan cauliflower soup

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Cumin, corriander, paprika and cinnamon….just thinking about these four spices…..mixed and blended together, wakes up the olfactory senses.  Add onion, garlic and parsley  and you have a middle eastern taste sensation.

These spices and herbs are the inspiration for this aromatic cauliflower soup.  Just enough spice to give a touch of heat, the addition of plain yoghurt  makes it creamy and the roasted cauliflower croutons are a crunchy surprise.

INGREDIENTS

  • 1 cauliflower head, cut into small florets

  • 1 teaspoon ground coriander

  • 2 teaspoons cumin

  • 2 teaspoons smokey paprika

  • 1/2 teaspoon cinnamon

  • 2 tablespoons chopped parsley

  • 2 cloves garlic

  • 1 onion chopped

  • 2 1/2 cups chicken stock

  • 1/3 cup natural yoghurt

  • olive oil

  • salt and pepper

METHOD

  1. Preheat the oven to 220 degrees

  2. Mix cumin, paprika, coriander and cinnamon in a small bowl

  3. Stir 2 teaspoons of the spice mix into 1 table spoons of oil and toss this paste through half the cauliflower florets until evenly coated.

  4. Spread coated cauliflower in a single layer on a baking sheet lined with baking paper and season with salt and pepper before roasting for 20 minutes.  Turn the oven off, leaving the roasted cauliflower inside until the soup is ready to serve

  5. While the cauliflower is roasting, heat some olive oil in a pot and gently fry the onions with a pinch of salt until glazed

  6. Add garlic and the remaining cauliflower and gently cook for about 5 minutes

  7. Next add the remaining spice mix and cook for 1 minutes to release the flavours before adding the stock.  Cover, bring to the boil and reduce heat, simmering for about 15-20 minutes until the cauliflower is soft.

  8. Remove from heat add the parsley and blend until smooth

  9. Stir half the yoghurt through the soup (reserve the other half for decoration)

  10. Ladle soup into bowls and place roasted cauliflower florets on top.  Add a dollop of yogurt and a touch of parsley for colour.

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