Middle-eastern cauliflower soup

Spice up your soup bowl with this hearty, flavoursome dish. Full of micronutrient-rich veg and protein-packed beans, this soup will tantalise your tastebuds and fill your belly.

Awesome looking baguette was from Gluten Free 4 U Bakery in Melbourne, Australia!

Serves 6


1.5 cauliflowers, cut into florets

3 tablespoons olive oil

2 heaped teaspoons cumin 1 teaspoon cinnamon

2 teaspoons ground coriander

2 heaped teaspoons hot paprika

1 onion, diced

1 celery stalk, diced

2 carrots, peeled and cut into 5-cm chunks

1 potato, peeled and cut into 5-cm chunks

1 parsnip, peeled and cut into 5-cm chunks

1 swede, peeled and cut into 5-cm chunks

400g tinned cannellini beans, rinsed and drained

1 litre GF vegetable stock, salt-reduced

1/4 cup natural yoghurt, to garnish Bunch of parsley, to garnish

PS: Spices and stock can be unexpected sources of gluten so be sure to always check labels to avoid a 'glutening'. PPS: If you're in Australia, the Woolworths/Coles soup packs include all the veg, except the cauliflower.


Preheat the oven to 200°C fan-forced.

Place one-third of the cauliflower florets onto a lined baking tray to create ‘croutons’. Drizzle with half of the olive oil and top with half of the spices and toss until well-coated.

Bake for 25-30 minutes or until golden brown.

Heat the remaining olive oil in a large pot over a medium heat. Add the onion, celery and carrot and sauté until the onion becomes translucent.

Next, add the potato, parsnip, swede, beans and remaining cauliflower and spices. Pour in the stock and place a lid on the pot.

Simmer over low-medium heat for 40 minutes, stirring occasionally.

Remove from the heat and blitz with a stick blender.

To serve, ladle the soup into bowls and top with a dollop of yoghurt, a sprinkle of parsley and a few cauliflower ‘croutons’.

Leftovers can be refrigerated or frozen for an easy meal later.

#vegetarian #vegan