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Middle Eastern spiced cauliflower soup with caramelized onions and raisins

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.

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

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 or more, to taste
  • freshly ground black pepper to taste
  • ¼ cup dried golden raisins

Instructions

    Cup of Yum
  1. Mince garlic finely. Chop onion into bite-size pieces (no need to chop too finely).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. When serving, top each bowl with a tablespoon of caramelized onions and a handful of golden raisins.