Welcome to the exotic flavors of Moroccan cuisine! where the vibrant spices and wholesome ingredients come together to create a symphony of taste.
This recipe's richness, makes it stand out as a warm and comforting delight. This soul-soothing soup captures the essence of North African culinary traditions, infusing ripe cherry tomatoes with a medley of aromatic spices and fresh cauliflower florets. Whether you're a seasoned fan of Moroccan cuisine or a curious newcomer, this delectable soup promises to leave you craving more. So, let's embark on a culinary journey through the sun-kissed lands of Morocco and savor the hearty goodness of Moroccan Tomato Soup with Cauliflower.
This spicy Moroccan tomato and cauliflower soup contain vegetables that boost your immune system, a bounty of vitamins and nutrients. the ingredients
- red chilli
- olive oil
- Preheat your oven
- Season the cauliflower and roast in the oven
- chop some chillis
- peel, crush, and chop some garlic
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Moroccan Tomato and Cauliflower soup
- chopping board
- ovenproof dish
- wooden spoon
- hand electric blender
- 500 ml water
- 1 kg tomato cherry tomato
- 1 medium cauliflower head
- 1 jar passata 450ml
- 2 medium onions
- 1 medium cinnamon stick or ¼ teaspoon powder
- 1-2 cloves garlic
- 1 red chili
- 2 tablespoon olive oil
- 1 tablespoon dukkah parsley or coriander
- ½ teaspoon salt
- ½ teaspoon pepper
- Heat the oven to 220°C / 200°C fan assisted/450F/Gas mark 7
- Put the cauliflower florets into the roasting dish, season them well, scatter some cayenne pepper over, put 1 tablespoon olive/coconut oil over and toss. Cook for about 15 mins till golden on edges then add the peeled onions (cut in chunks) and cook for a further 12 mins.
- While veggies are still cooking in the oven, peel and crush the garlic - chop finely along with the chilli (remove nervures inside the chilli as it might be too spicy otherwise).
- Pick up your soup pan and put it over heat, add the remaining olive/coconut oil, put the cinnamon stick, garlic and chilli in. Stir in for a minute or so and then add the Passata with the whole amount of water (500 ml) preferably boiling. Bring to boiling and then lower the heat and allow to simmer for about 10 mins until it slightly thickens.
- Remove the cinnamon stick and add the baked vegetables (cauliflower + onions).
- Season with salt and pepper to taste, give it a whizz if you don't prefer chunks.
- Dish up into bowls and serve with dukkah/cumin/coriander powder scattered on top, or with some nice parsley leaves.