North African Cauliflower Soup Recipes

SPICY CAULIFLOWER SOUP

Steps:

• Turn the instant pot to saute mode.
• Add the chopped onions and minced garlic, and saute till translucent.
• Add the cauliflower, broth, coconut milk, paprika, cayenne pepper, salt, black pepper, coconut aminos, and cumin.
• Turn the instant pot to manual mode and cook on high pressure for 10 minutes.
• While waiting, fry the bacon on medium heat on a separate pan.
• Cut it into pieces when done and set aside.
• After 10 minutes, quick-release the instant pot and turn it off when done.
• Puree the cauliflower using an immersion blender.
• Alternatively, pour it into a blender or food processor and blend till smooth.
• Taste and adjust seasoning.
• Add the bacon and cilantro and serve.
• Follow the steps above, but instead of cooking in the instant pot, cook on the stove for 10 -12 minutes or until the cauliflower florets are soft and tender.
• Blend using an immersion blender.
• Follow the steps above, but cook in the crockpot for 3 hours or until the cauliflower florets are soft and tender.
• Blend using an immersion blender.

NORTH AFRICAN CAULIFLOWER SOUP

Steps:

• In a large Dutch oven or saucepan, saute onions in vegetable oil for 5 to 10 minutes, or until translucent.
• Add the potatoes, cumin, and fennel; cook for 1 minute.
• Add the hot water; cover, turn up the heat and bring to a boil.
• Add the cauliflower and bouillon cubes and return to a boil.
• Lower the heat and simmer, covered, for 10 minutes or until the vetetables are tender.
• In a blender, puree and vegetable/broth mixture until smooth.
• Add lemon juice, salt, and pepper to taste.
• Reheat the soup, being careful not to scorch it.
• Serve warm; garnish with chopped tomatoes and chives.