Moroccan Cauliflower Soup

  • 75g butter
  • 2 medium onions, coarsely chopped
  • 5 cloves garlic, finely chopped
  • 2 1/2 tbsp Simon Gault Home Cuisine Moroccan Seasoning
  • 1 large cauliflower, sliced
  • 200ml milk
  • 100g Simon Gault Home Cuisine Chicken or Vegetable Stock
  • 600ml water
  • 400ml coconut cream
  • salt and freshly ground black pepper to taste

Moroccan Cauliflower Soup

Serves  4

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Cooking time
  1. Melt the butter in a large saucepan and sauté the onions and garlic slowly over a medium heat until the onions are transparent.
  2. Add the Simon Gault Home Cuisine Moroccan seasoning, cauliflower, milk and Simon Gault Home Cuisine chicken or vegetable stock concentrate and water. Simmer gently until the cauliflower is soft. This will take approximately 15 minutes, check the cauliflower is cooked through with a skewer. With a food processor or stick blender purée the mixture until smooth. Return to the pan, add the coconut cream and bring to the boil. Season with salt and pepper to taste.
  3. To serve garnish with chopped chives and a drizzle of extra virgin olive oil.
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Jo  Monday, 04 July 2016
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Moroccan Cauliflower Soup by Simon Gault. Copyright © text, Simon Gault, 2015.