Cauliflower soup with Moroccan spices

By • May 2, 2016 0 Comments

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Author Notes: La-Kama is usually a blend of five spices; cinnamon, peppercorns, turmeric, ginger and nutmeg.
You can find recipe to make La Kama spice mix at


Serves 4-5

  • 1 small (20 oz) cauliflower, cut into florets
  • 1/4 cup oil
  • 1 medium onion, sliced
  • 2 cloves of garlic, sliced
  • 1 large russet potatoes, peeled and diced (1.5 cups)
  • 4 cups homemade vegetable broth or stock
  • 1 teaspoon La Kama Moroccan spice
  • 10-12 saffron threads
  • 1 teaspoon sea salt (increase salt if you are using stock)
  1. Heat oil in a saucepan over medium-high heat; add onion and cook for 3-4 minutes, add garlic, when you can smell garlic add vegetable broth, cauliflower, dice potatoes, La-Kama, saffron threads and salt
  2. Cook for 30 minutes.
  3. Cool slightly and pure in batches, adjust seasoning, reheat and serve with spicy red roasted peppers oil (optional).

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