This Moroccan influenced cauliflower soup is a delicious example of how simple vegetable soups can be so tasty. Cauliflower is of course the star, along with a supporting cast of classics (onions, garlic, carrots and one lonely potato). The richness of flavour comes from the Ras el Hanout, a Moroccan blend of spices along with the addition of creamy coconut milk. Together it makes for a hearty vegan friendly soup that is perfect for a satisfying and flavourful lunch of dinner.
What is Ras el Hanout?
Ras el Hanout is a classic Moroccan spice blend used in tagines, soups, rice dishes, marinades and on vegetables. Like so many spice mixes, every family or shop may have their own special blend, and some can even contain up to a dozen different spices. The usual suspects include ginger, coriander, and cardamom and often include allspice, cumin, chili peppers, clove, cinnamon, fenugreek, nutmeg, paprika, peppercorn, and turmeric. One thing is for certain with its warm spices, it instantly adds a boost of flavor to any dish. And that’s why it is quickly becoming one of my favorite spice blends.
Why I think you’ll love this cauliflower soup
- This soup calls for super simple ingredients but still yields lots of flavor. If you have ras el Hanout ion your spice cupboard and a cauliflower in the fridge than you likely have everything you need already on hand.
- It’s super easy to prepare. It takes 10 minutes of prep and the rest of the time it’s doing the cooking itself. You can serve it chunky or use an immersion blender to make it creamy (my preferred choice). But you could also do something in between.
- This cauliflower soup is hearty which makes enough for a meal, but you could also serve it with a salad, some crusty bread, or even a sandwich.
- For a creamy soup, its also diet friendly. It’s vegan and dairy free.
Love soups and looking for more inspiration?
Cauliflower Soup with Coconut & Ras el Hanout
- 2 tablespoons extra-virgin olive oil
- 3 small yellow onions, chopped
- 2 garlic cloves, chopped
- 1 1/2 teaspoons ras el Hanout
- 1 head cauliflower, cut into even-sized florets, (ca. 450g)
- 2 large carrots, peeled and sliced (200 g)
- 1 medium potato, peeled and chopped (200 g)
- 1 x 400 ml can organic coconut milk
- 800 ml vegetable broth
- sea salt and freshly ground pepper, to taste
- fresh cilantro leaves, to garnish
Heat the oil in a large saucepan. Add slowly cook the onion on a medium heat for 10 minutes, stirring occasionally, until soft and translucent. Add the garlic, ras el Hanout spice mix, cauliflower, carrot and potato. Increase the heat slightly and stir for 2 minutes.
Add the coconut milk, vegetable broth and season with salt and pepper. Bring to the boil, reduce the heat and simmer for 25 minutes, or until the vegetables are tender.
Use a hand-held immersion blender to puree until smooth. Taste and season with more salt and pepper, if needed. Serve garnish with cilantro leaves (or other choice of garnish — I also added hemp seeds). Enjoy!
- Depending on how you like your soups, you could also serve this chunky and skip the blending. Or half blend it so that there are still some chunks of vegetables in the soup.
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