Name: Moroccan Spiced Cauliflower Soup
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4
Ingredients: 2 tblsps olive oil; 1 large onion, finely chopped; 1 large carrot, peeled, finely chopped; 1 stalk celery, thinly sliced; 1 tblsp Moroccan seasoning; 1 litre (4 cups) vegetable stock; 400g can diced tomatoes; 500g cauliflower, trimmed, cut into medium florets; 1 lemon, washed, halved; 1⁄2 cup pearl couscous (85g); 1⁄2 cup finely chopped fresh coriander; Salt and pepper, to taste

Moroccan Spiced Cauliflower Soup

Prepare this soup to last you the whole week!

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Serves 4

Prep

15M

Cook

22M

Total

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

2 tblsps olive oil

1 large onion, finely chopped

1 large carrot, peeled, finely chopped

1 stalk celery, thinly sliced

1 tblsp Moroccan seasoning

1 litre (4 cups) vegetable stock

400g can diced tomatoes

500g cauliflower, trimmed, cut into medium florets

1 lemon, washed, halved

1⁄2 cup pearl couscous (85g)

1⁄2 cup finely chopped fresh coriander

Salt and pepper, to taste

Method

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.

Kerrie Worner

Michelle Tournier