Spicy Moroccan Cauliflower & Chickpea Soup

Kelvin Tan

Kelvin Tan

16th November 2011
Kelvin Tan

Spicy Moroccan Cauliflower & Chickpea Soup

A fiery bowl of soup rich in flavour perfect for Autumn & Winter


  • 2 Heads of Cauliflower
  • 2 Chillies
  • 1 Lemon & Zest
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • Half celery stick, chopped
  • Half leek, chopped
  • 1.2 L (2 pints) vegetable stock / water
  • Salt & Pepper
  • Bouquet garni
  • Butter
  • Cream


Roughly chop the mirepoix (carrots, onion, leek, celery) into small pieces. Cut the Cauliflower into florets. If you like a bit of spice to your soup you can add chillies with the seeds intact or remove if preferred.
Meanwhile, heat butter in a large pan, add the onion, leek, celery and carrot and cook gently until soften. Add the florets of cauliflower, 1/2 can of chickpeas, juice and zest of a lemon, bouquet garni and stock/water, bring to simmer, cover the pan and cook 25 minutes
Cool slightly before pureeing the soup, add cream and season to taste. Add the remaining chickpeas, as they add a nice bite to the soup.
Serve the soup in warm bowls. Garnish with coriander and drizzle lemon infused olive oil.

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