{"id":53194,"date":"2018-02-13T21:30:36","date_gmt":"2018-02-13T20:30:36","guid":{"rendered":"https:\/\/ellerepublic.de\/blumenkohlsuppe-marokkanischen-gewuerzen\/"},"modified":"2020-04-29T11:12:05","modified_gmt":"2020-04-29T09:12:05","slug":"roasted-cauliflower-soup","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/roasted-cauliflower-soup\/","title":{"rendered":"Moroccan-Spiced Roasted Cauliflower Soup"},"content":{"rendered":"

Hello roasted cauliflower lovers — this is for you! This Moroccan-spiced roasted cauliflower soup is a simple vegan recipe that is flavor-packed, naturally creamy, healthy and super easy to prepare. Roasting the cauliflower is essential to bringing out its nutty flavor — a step that shouldn’t be missed since it adds so much richness and depth of flavor. This soups is made with an aromatic blend of spices; cumin, coriander, turmeric, ginger and cinnamon which give it a delicious Moroccan flavor. Yellow lentils help make it extra thick and creamy, and also give the soup a little protein, fiber and iron boost. A good thing for any vegan recipe.<\/p>\n

\"Ger\u00f6stete<\/a><\/p>\n

This roasted cauliflower soup is low-calorie and filling<\/h2>\n

This recipe makes a big pot of soup. Big enough for 6 to 8 people, depending on how hungry you are, and whether you decide to eat it alone, or with a salad or a slice of bread. And when I say low-calorie I mean only 236 calories in a big bowl of soup! I only managed to eat a small bowl, because t\u2019s amazingly filling. Which is good news for anyone counting calories and doesn\u2019t want to feel like they are starving themselves!<\/p>\n

\"Moroccan-Spiced<\/a><\/p>\n

Roasted cauliflower tastes best<\/h2>\n

So a note on cauliflower\u2026 even if you are not a big fan, you may discover, just as I did, that roasting cauliflower completely transforms it. I still don\u2019t like steamed cauliflower but I absolutely love roasted cauliflower. Roasted in the oven until the edges caramelize with a little bit of salt is simply delicious. And when you blend it up in a soup, it becomes so creamy.<\/p>\n

\"Moroccan-Spiced<\/a><\/p>\n

Adaptions to this cauliflower soup recipe<\/h2>\n

If you are cooking as a single or even a couple, feel free to reduce the recipe by half \u2014 unless of course you like eating the same soup for four days in a row! The lentils can also be left out, in which case you can reduce the amount of water slightly. I like the way lemon brightens up the flavor of this soup, but a teaspoon or two of your favorite vinegar would also do the same, or stir in a little bit of tangy cr\u00e8me fra\u00eeche or natural yoghurt. As for toppings, I like to serve this soup topped roasted cauliflower. It adds a nice textural element, but you could garnish this roasted cauliflower soup with a number of other toppings, as suggested in the recipe.<\/p>\n

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\"Moroccan-Spiced<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Moroccan-Spiced Cauliflower Soup<\/h2>
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