You asked and The Good Earth delivers!
For everyone who’s recently swooned over Chef Therese’ Moroccan Cauliflower Soup, here’s the recipe so you can enjoy it at home. For a perfect match, open a chilled bottle of 2012 Betty’s Blend — delicious!
Moroccan Cauliflower Soup
1/3 cup olive oil
2 cooking onions, diced
1 carrot, diced
2 ribs of celery
3 cloves of garlic
2 tablespoons grated fresh ginger
2 tablespoons tomato paste
1 head cauliflower (toss in olive oil & roast)
1 teaspoon ground: cumin, paprika, turmeric, sumac (plus extra for developing flavour)
3 Yukon gold potato, diced (no need to peel them)
2 cups cooked garbanzo beans
1 cup nutritional yeast
- In a stock pot over medium heat lightly brown onions, carrots, garlic and ginger.
- Add tomato paste, cauliflower & spices, cook for 5 minutes.
- Add remaining ingredients and cover with water, bring to a boil and reduce to simmer. Allow soup to cook for 2 hours, taste frequently and add spices to taste.
- Puree soup until smooth and refrigerate for 1 day before serving.