Best North African Cauliflower Soup Recipes

NORTH AFRICAN SOUP (VEGETARIAN)

North African Soup (Vegetarian) image

A vegetarian version of an African favorite. If you want to make it non-vegetarian, chunks of lamb or beef can be added. Just brown them with the onions.

Provided by Outta Here

Categories Potato

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 tablespoons paprika
water
2 carrots, peeled and diced
2 garlic cloves, minced
2 tablespoons tomato paste
1 (14 ounce) can diced tomatoes, undrained
1/4 cup fresh cilantro, chopped (or use Italian parsley)
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 large potato, peeled and diced
1 (15 3/4 ounce) can garbanzo beans, drained
2 tablespoons lemon juice
salt, to taste
black pepper, to taste
cilantro leaf, to garnish (or parsley)

Steps:

Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning.
Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
Simmer until the carrots begin to get slightly tender; add the potatoes and more water, if necessary, to cover. Simmer for about 1/2 hour.
Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
Adjust flavor by adding salt and pepper, if needed.
Divide between 2 large bowls and garnish with cilantro or parsley.

Nutrition Facts : Calories 665.6, Fat 18, SaturatedFat 2.5, Sodium 867.5, Carbohydrate 113.9, Fiber 23.4, Sugar 15.9, Protein 20

NORTH AFRICAN VEGETABLE SOUP WITH CHICKPEAS

North African Vegetable Soup With Chickpeas image

Feel free to experiment with your own combinations of vegetables and spices in this. I like it with the quantities as described below, but this is an easy-to-tweak recipe, and it's fun to play with different flavors. Get creative!

Provided by MarissaB

Categories Beans

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 quarts water
2 cups cooked chickpeas
1 cinnamon stick
1 tablespoon extra virgin olive oil
6 garlic cloves, thickly sliced
1/2 teaspoon chili pepper flakes
1 cup coarsely chopped onion
1/2 cup coarsely chopped carrot
2 1/2 cups coarsely chopped unpeeled sweet potatoes
2 cups bite-size cauliflower florets
1 teaspoon turmeric
3 cups coarsley chopped mustard greens
2 tablespoons dried basil
1 teaspoon sea salt

Steps:

Bring water, chickpeas, and cinnamon stick to boil in a 6-quart stockpot. Reduce heat to medium-low, cover. Simmer 10 to 15 minutes or until cinnamon stick uncurls.
While chickpeas simmer, heat oil in medium skillet over medium heat. Add garlic, chili, onions, and carrots. Saute, stirring occasionally for 5 minutes, or until onions begin to soften.
When the cinnamon stick uncurls, transfer sauteed vegetables to the stockpot along with sweet potatoes, cauliflower, and turmeric. Simmer covered for 20 minutes or until sweet potatoes and cauliflower are tender.
Add the mustard greens and continue to simmer for 2 to 3 minutes or until bright green. Stir in the basil and salt. Adjust the seasonings if desired.
Ladle hot soup into bowls and serve.

Nutrition Facts : Calories 201.1, Fat 3.4, SaturatedFat 0.5, Sodium 688.7, Carbohydrate 37.7, Fiber 8, Sugar 5.2, Protein 6.9

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