Moroccan Cauliflower Soup

Total Time
45mins
Prep 15 mins
Cook 30 mins

A soup bursting with flavour adapted from Food & Wine magazine.

Ingredients Nutrition

Directions

  1. 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.
  2. Add the cauliflower and coriander and season with salt & pepper. Cover and cook for 5 minutes, stirring occasionally.
  3. Add the stock and bring to a boil. Cover and simmer over moderate heat until cauliflower is softened; about 15 minutes.
  4. Puree the soup in a blender or with an immersion blender until smooth.
  5. 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.
  6. Season with salt and pepper and stir in the chopped cilantro.
  7. 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.
  8. Ladle the cauliflower soup into individual soup bowls and drizzle the brown butter on top. Sprinkle with crushed red pepper and serve immediately.

Reviews

(5)
Most Helpful

Awesome soup... was looking for a recipie to use up a head of cauliflower with ingredients I had on hand. I did use garam masala instead of coriander since I didn't have any. Had it for dinner with a couple slices of homemade whole wheat bread.. Very nice for a soup for dinner or meatless night.

jeria0711 November 19, 2012

Looking forward to making this often.

dotsdotter January 17, 2012

Extremely easy to make. I added some fresh ground cumin as well. Also, instead of the yogurt, I dolloped ample creme fraiche into each bowl. Yummy.

annemarie.guglielmo October 11, 2007

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