Moroccan Spiced Cauliflower Soup
Recipe: #30104
August 07, 2018
Categories: Couscous, Cauliflower, Onions, Moroccan, Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes, Vegetarian Dinner, Vegan Dinner, more
"From our Saturday nespaper The Weekend West. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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