Easy Cauliflower Soup
Here’s a perfect soup recipe that will brighten the transition from winter to spring. This soup uses a Moroccan spice blend called Ras el Hanout, which means “top of the shop” in Arabic. The spices used often varies per vendor or household in North Africa and can contain up to 30 different kinds of spices. This versatile spice blend livens up all manner of grain, potato and vegetable dishes. If you don’t have any on hand, try substituting with your favorite Indian-inspired spice mix or use a 1/4 tsp cumin, a pinch of ginger, cinnamon and cayenne pepper.
1 Tbsp olive oil
1 medium onion, diced
1 large Russet potato, diced
1 head cauliflower, chopped
1/2 tsp Ras el Hanout spice
1 medium tomato, chopped (or 1/2 cup canned diced tomato)
Vegetable broth (or water and vegetable bouillon) to cover
1/2 tsp salt
1 Tbsp lemon juice
In a large soup pot heat olive oil and onion over medium heat for a few minutes. Add potatoes, cauliflower and spices. Stir to coat ingredients with spices. Add chopped tomatoes and vegetable broth (or water and vegetable bouillon) to cover. Simmer until vegetables are tender (about 20 minutes). Allow to cool and transfer half the soup to a blender and puree.* Return pureed portion to pot, add salt and lemon juice. Stir well and gently reheat. Serve immediately, along with a salad to round out the meal. Serves 4.
* It is best to use a glass blender or stainless steel blender stick. If using plastic, make sure soup is thoroughly cooled first.