North African Cauliflower Soup Recipes
NORTH AFRICAN CAULIFLOWER SOUP
Make and share this North African Cauliflower Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large Dutch oven or saucepan, saute onions in vegetable oil for 5 to 10 minutes, or until translucent.
- Add the potatoes, cumin, and fennel; cook for 1 minute.
- Add the hot water; cover, turn up the heat and bring to a boil.
- Add the cauliflower and bouillon cubes and return to a boil.
- Lower the heat and simmer, covered, for 10 minutes or until the vetetables are tender.
- In a blender, puree and vegetable/broth mixture until smooth.
- Add lemon juice, salt, and pepper to taste.
- Reheat the soup, being careful not to scorch it.
- Serve warm; garnish with chopped tomatoes and chives.
MOROCCAN CAULIFLOWER AND ALMOND SOUP
This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! -Barbara Marynowski, Hutto, Texas
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.
Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 835mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
NORTH AFRICAN COUSCOUS PAELLA
Make and share this North African Couscous Paella recipe from Food.com.
Provided by CarBroker
Categories African
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in saucepan. Add the peppers, scallions, garlic, coriander, turmeric and cayenne. Saute over medium heat for 3 to 4 minutes, stirring occasionally. Stir in the stock or water. Add the shrimp or tofu and cook for another 3 to 4 minutes, until the shrimp is pink. Stir in the peas and cook for another minute.
- Mix in the couscous and butter or margarine. Cover, remove from heat and let stand for 5 minutes.
- Uncover the pan, and using a fork, fluff up the couscous and break up any lumps.
- Add salt and pepper to taste. Serve on a platter, topped with toasted almonds, parsley and lemon wedges.
Nutrition Facts : Calories 474.8, Fat 22.1, SaturatedFat 3.6, Cholesterol 78.5, Sodium 449.1, Carbohydrate 49.2, Fiber 8.4, Sugar 4.9, Protein 21.9
MOROCCAN SPICED CAULIFLOWER & ALMOND SOUP
Satisfying and comforting soup is the ultimate meal in a bowl, like this smooth and spicy North African blend
Provided by Good Food team
Categories Lunch, Soup
Time 30m
Number Of Ingredients 6
Steps:
- Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.
Nutrition Facts : Calories 200 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 2.7 milligram of sodium
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NORTH AFRICAN CAULIFLOWER SOUP
North African Cauliflower Soup Posted on August 21, 2014 by Dan 2 1/2 cups chopped onions 2 Tbsp vegetable oil 2 potatoes (about 2 cups diced) 1 medium head cauliflower (about 5 cups chopped) 2 tsp ground cumin 1 1/2 tsp ground fennel 4 cups hot water 1 bouillon cube 2 Tbsp fresh lemon juice salt and pepper Garnish (optional) chopped fresh tomatoes
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In a 3.5 quart slow cooker, combine cauliflower, vegetable stock, ¼ cup almonds, 2 tablespoons cilantro, and the remaining ingredients. Cook covered on high for 3 - 4 hours or until cauliflower is tender. Purée the soup in batches in a blender, or use an immersion blender. Reheat in bowls or mugs if necessary. See more result ››
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