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moroccan cauliflower soup

 

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

Ingredients

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

 

Method

  1.  In a stock pot over medium heat lightly brown onions, carrots, garlic and ginger.
  2. Add tomato paste, cauliflower & spices, cook for 5 minutes.
  3. 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.
  4. Puree soup until smooth and refrigerate for 1 day before serving.