Middle Eastern-spiced cauliflower soup

Name: Middle Eastern-spiced cauliflower soup
Prep time: 15 min
Cook time: 30 min
Yield: 2
Ingredients: 750 g (1 small) cauliflower, cut into small florets; 2 tsp ground cumin; 2 tsp hot paprika; 1 tsp ground coriander; ½ tsp ground cinnamon; 2 tbsp olive oil; salt and pepper; 1 small onion, chopped; 2 cloves garlic, chopped; 625 ml (2½ cups) good-quality vegetable stock; 2 tbsp chopped parsley, plus extra to serve; 80 ml (⅓ cup) natural yoghurt

The difference between a good soup and an amazing soup often comes down to the stock, particularly in vegetarian recipes like this one. Here, a stock cube will suffice - as the recipe does contain plenty of spice - but to really respect your cauliflower, go for the best stock you can afford. This soup is quite thick, so if you prefer a thinner consistency, add a little extra stock or water.

Credit: Benito Martin

serves
2
prep
15 minutes
cook
30 minutes
difficulty
Easy

serves

2

people

preparation

15

minutes

cooking

30

minutes

difficulty

Easy

level

Ingredients

750 g (1 small) cauliflower, cut into small florets
2 tsp ground cumin
2 tsp hot paprika
1 tsp ground coriander
½ tsp ground cinnamon
2 tbsp olive oil
salt and pepper
1 small onion, chopped
2 cloves garlic, chopped
625 ml (2½ cups) good-quality vegetable stock
2 tbsp chopped parsley, plus extra to serve
80 ml (⅓ cup) natural yoghurt

Instructions

Preheat the oven to 220ºC. Place half the cauliflower florets in a bowl. Combine the cumin, paprika, coriander and cinnamon. Add 2 teaspoons of the spice mix to the cauliflower, along with 1 tablespoon of olive oil. Season well and toss until evenly coated. Spread the cauliflower in a single layer on an oven tray lined with baking paper and roast for 20 minutes until golden. Turn the oven off but leave the cauliflower inside until you’re ready to serve.

Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the remaining cauliflower, onion, garlic and pinch of salt and cook, stirring occasionally, for 7–8 minutes until the vegetables soften. Add the remaining spice mix and cook for 1 minute until aromatic. Pour in the vegetable stock, bring to the boil, reduce the heat and simmer, covered, for 16–18 minutes until the cauliflower is tender. Remove from the heat.

Using a hand held blender puree the soup with the parsley until smooth. Stir through half yoghurt and adjust the seasoning to taste

Ladle soup into bowls and top with roasted cauliflower. Drizzle with the remaining yoghurt and scatter over the extra parsley.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Alice Storey and Georgi Larby.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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