Recipes

Moroccan Spiced Cauliflower Soup

Prepare this soup to last you the whole week!
4
15M
22M
37M

Couscous can be replaced with a 400g can chickpeas. Soup, without the coriander, can be made up to two days ahead. Keep, covered, in the fridge. Add coriander when reheating.

Ingredients

Method

1.

Heat oil in a stockpot over a medium heat. Add onion, carrot and celery. Cook, stirring occasionally for about 5 minutes, or until soft. Add seasoning. Cook, stirring, for 1 minute.

2 Add stock, tomatoes, cauliflower and lemon halves. Stir until combined. Bring to boil. Cover with lid. Gently boil for 8 minutes.

3 Stir in couscous. Cook, covered for a further 8 minutes, or until cauliflower and couscous are tender. Stir in half the coriander. Season with salt and pepper. Remove from heat.

4 Using tongs, remove and squeeze lemon halves over soup to release their juices. Discard.

5 Serve soup sprinkled with remaining coriander.

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