A warming soup made with creamy cauliflower, sharp Bramley apple and flavoured with North African spice mix ras el hanout
Vegan, vegetarian, light meals, dairy-free, gluten-free, healthy, easy
Prep time: 10 mins | Cook time: 40 Mins | Total time: 50 mins
This Moroccan spiced cauliflower and apple soup recipe came about when I had a massive glut of Bramley apples and was putting them in absolutely everything. The sharp tang of the apples works well with the creaminess of cauliflower and warming spice of the ras el hanout.
Ras el hanout is a spice mix from North Africa, commonly associated with Moroccan cuisine. It includes spices like cinnamon, cardamom, clove, cumin, allspice and chilli. These flavours remind me of traditional warming winter recipes, so are perfect for a cosy comforting bowl of soup on a dark evening.
This recipe uses a whole cauliflower so makes a large pot of soup – ideal for freezing half. I normally throw in the cauliflower leaves as well, they are nutritious and have just as much flavour as the florets.
Sharpness of the apples are key to lifting the flavour of the soup. If you can’t find Bramley apples, go for another tart variety, like Granny Smith.
This soup is low in calories and fat, but packs a nutritional punch with cauliflower. You could certainly add any extra veg you have to the soup, like courgettes, potatoes or root veg. I like to add various toppings to blended soups to give them some bite. Roasted chickpeas would work really well for this particular soup and add some protein. Flaked almonds are great with it as well.
Moroccan spiced cauliflower and apple soup ingredients
- 2 onions
- 1 carrot
- 2 celery sticks
- 1 cauliflower
- 2 Bramley apples
- 2 tbsp ras el hanout
- 1 tbsp olive oil
- 1.5 – 2 litres vegetable stock
- Peel and chop the onions, carrot and celery
- Sautee these vegetables in the olive oil in a large pot until soft, stirring occasionally
- While these are sautéing, peel and chop the bramley apples and chop the cauliflower
- Add the ras el hanout to the pot and and stir until fragrant
- Add the cauliflower, apple and enough stock to cover the vegetables – this will make a thick soup, so add more if you prefer a thinner texture
- Simmer for 30 mins or until the vegetables are very soft
- Blend the soup with a stick blender
- Serve, adding any toppings you like
Unless you’ve a big crowd to feed, you will definitely have leftovers which you can freeze or refrigerate and eat within 3 days. For another soup idea, why not try my garlic and broccoli soup?