Print
Simple Roasted Cauliflower Soup Recipe with Morrocan spices

Moroccan-Spiced Cauliflower Soup

A simple vegan recipe for roasted cauliflower soup that is creamy, comforting, and packed with healthy and flavorful ingredients! Extra filling and creamy thanks to yellow lentils. This recipe is naturally vegan and gluten-free and makes 6-8 portions. Feel free to reduce the recipe by half if serving for 2 to 4 persons!

Course Main Course, Side Dish
Cuisine Gluten-Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 236 kcal
Author Elle

Ingredients:

To roast the cauliflower:

  • 2 medium heads of cauliflower, cut into florets (ca. 1.8 kg)
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons sea salt

For the soup:

  • 2 tablespoons extra-virgin olive oil
  • 2 small yellow onions, diced
  • 2 large garlic cloves, chopped
  • 1 medium carrot, peeled and diced
  • 1 tablespoon freshly peeled and grated ginger
  • teaspoons ground cumin
  • teaspoons ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon cinnamon (Ceylon)
  • Generous grind of black pepper
  • 1/2 cup yellow lentils (100 g)
  • 4 cups vegetable broth (1 litre)
  • 3 cups water (750 ml)
  • 1-2 tablespoons freshly squeezed lemon juice

Options for garnish:

  • roasted cauliflower florets
  • thinly sliced green onion tops
  • toasted + chopped nuts or seeds
  • chopped parsley or cilantro
  • extra squeeze of lemon
  • dollop of crème fraîche or natural yoghurt

Method:

  1. Preheat the oven to 400°F / 200°C and line two baking sheets with parchment paper.


  2. Place the cauliflower florets in a large bowl, drizzle with the oil and sprinkle with the salt; toss to evenly coat.


  3. Transfer the cauliflower evenly among the two baking sheets and spread in an even layer. Roast for 35 minutes, or until edges are browned and cauliflower is tender, switching the position of the trays and flipping the cauliflower about halfway through.


  4. Meanwhile, in a large pot, heat 2 tablespoons olive oil over medium high heat. Saute the onion, garlic and carrot until the onion is translucent, stirring occasionally, for about 5 minutes.


  5. Add the fresh ginger, cumin, coriander, turmeric, cinnamon, and black pepper and cook, stirring, until the spices are fragrant, about 30 seconds.


  6. Add the broth, water and lentils and bring to a boil. Reduce heat slightly and simmer for 15 minutes while the cauliflower finishes roasting.


  7. When the cauliflower is done, transfer the roasted cauliflower to the broth mixture. Using an immersion blender, puree the soup until smooth. Add more water to thin the soup out if necessary.


    Alternatively, cool the soup slightly, then purée in a blender, in small batches as necessary. If using a blender make sure the hole in the center of the lid is open to allow steam to escape.


  8. Stir in the fresh lemon juice, taste and adjust seasoning, if desired.


  9. Spoon into bowls and garnish as desired. Serve and enjoy!


Tips: