So, the next dish I have chosen for my Thanksgiving Mezze is a Middle Eastern Spiced Cauliflower Soup. Cauliflower is one of those vegetables that gets a lot of bad press from being either under or over cooked. It isn’t the most inspiring of vegetables but it does take on flavours really well and it makes fantastic soup. You should try this, it might just change your mind, it did mine….
Middle Eastern Spiced Cauliflower Soup Recipe
Serves 4 – 6 vegetarian
- 1 medium cauliflower chopped into florets
- 1 leek, cut in half lengthways, rinsed and finely sliced
- 1/2 tsp cumin seeds
- 2 cloves garlic finely chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp turmeric
- 1/2 tsp harissa paste (if you don’t have it use cayenne pepper)
- 1/2 tsp ras-al-hanout*
- 1/2 tsp zhoug*
- 125 ml water
- 1 litre veg stock
- salt & black pepper
- fresh lemon juice about 1/2
- a handful of chopped coriander (plus extra for garnish)
- a spoonful of mashed potato (optional)
* Ras-al-hanout & Zhoug are middle eastern spice mixes. If you don’t have them don’t worry your soup will still have lots of flavour.
Heat about 2 tbsp olive oil in a large frying pan add the leek and cumin seeds and fry for about 2 minutes on a medium heat. Add the garlic and the rest of the spices/pastes fry for another minute, stirring to cook the spices. Add the cauliflower and the water and stir to coat the cauliflower with the spices. Cover the cauliflower with the veg stock, season well with salt & pepper and cook with the lid on for about 10 – 12 minutes until the cauliflower is really tender.
When the cauliflower is soft leave to cool slightly and transfer the whole lot to a food processor (or a large bowl with a stick blender)and process carefully until very smooth. Add the mashed potato, if using, and fresh coriander and pulse again. Put the soup back into the pan to heat up, squeeze over the fresh lemon juice and taste for seasoning. You may need more salt & pepper. Add some more stock if it needs thinning down a bit.
Serve drizzled with a swirl of greek yoghurt and some fresh coriander leaves. Cauliflower never tasted so good…..
Every month Nancy from http://Spiciefoodie.blogspot.com hosts a round-up of the month’s best recipes. Spicie Foodie is a beautiful blog with amazing photographs and really tasty recipes. This month I have chosen to post my Indian Dhal Soup with Aloo Parathas & Mango Chutney as my favourite November recipe. (Click on the “Your Best Recipe” badge above to see it). The round-up will be published on Spicie Foodie on 30th November.