Moroccan Spiced Cauliflower Soup

4
Servings
20m
Prep Time
20-25m
Cook Time
40m
Ready In


"From our Saturday nespaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (630.1 g)
  • Calories 279.3
  • Total Fat - 9.7 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 2.3 mg
  • Sodium - 447 mg
  • Total Carbohydrate - 39.6 g
  • Dietary Fiber - 8.3 g
  • Sugars - 9.9 g
  • Protein - 12.8 g
  • Calcium - 101.9 mg
  • Iron - 2 mg
  • Vitamin C - 108.3 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a stockpot over a medium heat and add onion, carrot and celery and cook, stirring occasionally for about 5 minutes or until soft.

Step 2

Add seasoning and cook stirring for 1 minute and then add stock, tomatoes, cauliflower and lemon halves and stir until combined and bring to the boil, cover with lid and gently boil for 8 minutes.

Step 3

Stir in couscous and cook, covered for a further 8 minutes, or until cauliflower and couscous are tender and then stir in half the coriander.

Step 4

Step 5

Season with salt and pepper and remove from the heat.

Step 6

Using tongs, remove and squeeze lemon halves over the soup to release their juices and then discard the lemons.

Step 7

Serve soup sprinkled with remaining coriander.

Tips & Variations


No special items needed.

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