Susan Hart Recipe: Cauliflower and Tomato Moroccan Soup

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The weather seems to have taken a bit of a turn, so lets turn up the heat again and make a spicy soup. In fact my vegan cookery classes will be making this all week!

100g cauliflower, chopped or grated, ½ onion chopped, 3 (150g) tomatoes chopped or ½ tinned tomatoes, 1 clove of garlic chopped, 1 tsp oil, 50g red lentils, few chilli flakes, 1 – ½tsp cinnamon, ½ tsp smoked paprika, salt and pepper, 500 ml boiling water, small handful of chopped parsley, splash of lemon juice

cauli-onions

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In a medium pan heat the oil and add the cauliflower, onion and garlic. Fry on a low heat until they are lightly coloured and softened about 10 minutes.

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Add the tomatoes, chilli, cinnamon, paprika, lentils and boiling water

Cook with the lid on, on a low heat for 20 minutes until the vegetables and lentils are soft.

Add more water if its too thick, taste and adjust seasoning. Leave chunky or blend with a hand blender if you like it smooth. Serve in two bowls and scatter over the chopped parsley

cauli-soup-ingredients

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