Moroccan Cauliflower & Tomato Soup
Clock Image
Prep: 15 mins
Cook: 25 mins
A soup with layers of character. Velvety smooth, gently spiced tomato base with toasty roast cauliflower florets and dukkah.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 1 cauliflower
  • 1 onion
  • 2 garlic cloves
  • 1 red chilli
  • 1 cinnamon stick
  • A 690g jar of passata
  • 1 lime
  • 1 tbsp dukkah
From your kitchen
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 250ml boiling water
Step by step this way
  • 1.

    Break the cauliflower into small florets. Toss into the warmed roasting dish. Season well. Gloss with 1 tbsp oil. Roast for 15 mins till golden around the edges. Halve, peel and thinly slice your onion. Add it to the cauliflower. Roast for a further 10 mins or till everything’s tender.

  • 2.

    While the veg cooks, peel and finely chop your garlic. Finely chop a pinch of chilli.

  • 3.

    Set a large pan over a high heat. Add 1 tbsp oil. Lower the heat. Stir in the garlic, chopped chilli and cinnamon stick. Sizzle for a mo. Add the passata and 250 ml boiling water. Bring to the boil, then lower the heat. Simmer for 10 mins to thicken and tease out the cinnamon and chilli flavours.

  • 4.

    Zest your lime. Remove the cinnamon stick from the tomato broth. Add the cauliflower, onion, lime zest and a squeeze of lime juice. Season to taste. Dish up into bowls. Serve with dukkah scattered on top.

  • 5.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Put a large roasting dish on the top shelf to heat up.

This recipe is from
See this week's box