More Great Recipes: Soup | Vegan

North African Cauliflower Soup

User Avatar
Member since 2010
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 4 to 6 | Prep Time 10 | Cook Time 25

Why I Love This Recipe

this is a recipe from pg. 33 of "Moosewood Restaurant Cooks at Home"

This soup is thick, smooth, and creamy without any cream at all.

I wrote the recipe exactly as stated in the book. When I made it instead of the water and bouillon I used vegetable broth. I had some leftover chilled polenta so I pan fried that and put it in the bottom of the soup bowl, it was a great touch. This would also be good with pita wedges or something similar.

The garnishes really make the soup pop.

Ingredients You'll Need

2 1/2 cups chopped onion
2 tablespoons vegetable oil
2 potatoes (about 2 cups diced)
1 medium head cauliflower (about 5 cups chopped)
2 teaspoons ground cumin
1 1/2 teaspoons ground fennel
4 cups hot water
1 tablespoon vegetable bouillon powder or 1 bouillon cube (optional)
2 tablespoons fresh lemon juice
salt and ground black pepper to taste
chopped fresh tomatoes
chopped chives or scallions


In a soup pot on medium heat, saute the onions in the oil for 5 to 10 minutes, until translucent. While the onions saute, dice the potatoes and chop the cauliflower.

Stir the cumin, fennel, and potatoes into the pot, and cook for a minute. Then add the hot water. Cover, turn up the heat, and bring to a boil. Add the cauliflower and optional bouillon, and return to a boil. Then lower the heat and simmer, covered for about 10 minutes, until the vegetables are tender.

In a blender or food processor, puree the vegetables and broth until smooth. Add the lemon juice, and salt and pepper. Reheat the soup if necessary, taking care not to scorch it.

Serve garnished with the chopped tomatoes and chives or scallions.

Questions, Comments & Reviews

This sounds great, but another variation would be to roast the cauliflower, tossed with a couple of tablespoons of olive oil and the spices at 425 for 30 minutes, then add to the vegetable broth and puree, put in a pan and heat through. Adjust the spices, salt and pepper to taste. The color would change, and so would the flavor but in a great way. I would also go ahead and roast some garlic heads and add a bit of that to the soup as well. Thanks for sharing - the cauliflower at our local market is nice this time of year!

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!