Middle Eastern spiced cauliflower soup with caramelized onions and raisins

Name: Middle Eastern spiced cauliflower soup with caramelized onions and raisins
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 serving
Ingredients: 2 medium-sized onions; 4 TBs vegetable oil; 2 TBs cumin seeds + 1 TB ground cumin; 1 TB coriander seeds; 3 teaspoon paprika; 6 garlic cloves; 2 heads of cauliflower; 1 bay leaf; 6 cups water; Juice of 1 lemon; 2 TBs salt; freshly ground black pepper; ¼ cup dried golden raisins

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
8
Course
Soup
Cuisine
Middle Eastern

Middle Eastern spiced cauliflower soup with caramelized onions and raisins

Ethan Patterson

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This spiced cauliflower soup will warm up your body and soothe your soul with toasted Middle Eastern flavours like cumin and coriander. It will provide you with a dose of healthy, flu-fighting vitamins from lemon and garlic. It will fill you up in the best way possible from a whole head of cauliflower. And will brighten up your day with a generous sprinkle of sweet, plump, golden raisins. In the end, you will be left holding a full-bodied bowl of the most comforting and fragrant spiced cauliflower soup ever, topped with caramelized onions and sweet golden raisins.

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Ingredients

Servings

2 medium-sized onions
4 TBs vegetable oil
2 TBs cumin seeds + 1 TB ground cumin
1 TB coriander seeds
3 teaspoon paprika
6 garlic cloves
2 heads of cauliflower
1 bay leaf
6 cups water
Juice of 1 lemon
2 TBs salt or more, to taste
freshly ground black pepper to taste
¼ cup dried golden raisins

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Instructions

Mince garlic finely. Chop onion into bite-size pieces (no need to chop too finely).
Heat a heavy bottomed pot (preferably a dutch oven) to medium heat. Add 2 TBs of oil. Add cumin seeds, coriander seeds, and 2 tsps of paprika, and let toast for a minute, stirring occasionally. Add garlic and continue sauteing until garlic turns golden, 2 more minutes.
Add 2 more TBs of oil and chopped onion, and lower heat to low-medium. Cook the onion until it caramelizes, stirring occasionally, for about 20 minutes. When done cooking, set aside ¾ cup of the onion-spice mixture.
Meanwhile, cut up cauliflower roughly (remove the bottom of the stem, but no need to discard the stem - it will be fine in the soup). When onions have finished cooking, add cauliflower along with 8 cups of water and a bay leaf to the pot. Cover and bring to a boil, then reduce heat to medium and continue simmering for 20 minutes.
Blend soup completely with an immersion blender or in a standing blender (if doing the latter, let soup cool first!). Add 1 TB of ground cumin and 2 last tsps of paprika, lemon juice and salt and pepper to the soup. Taste, and correct seasonings as needed.
When serving, top each bowl with a tablespoon of caramelized onions and a handful of golden raisins.