Cauliflower Soup

Cauliflower soup with Smoky Eggplant and Pomegranate

This recipe takes about an hour to prepare; this quantity serves four.


For the soup:
Extra-virgin olive oil
1 garlic clove, chopped
1 medium yellow onion, diced
2 tsp ground coriander
1 tsp ground cumin
1 cauliflower head (about 800 g), cut into florets
5 cups vegetable stock – I use veggie Better than Bouillon, made up with hot water
A handful of pomegranate seeds
½ cup toasted walnuts, crushed – you can also use pecans
A handful of coriander leaves (optional)
Sea salt and freshly ground black pepper to taste

For the baba ghanoush:
1 eggplant
3 Tbsp tahini
1 small garlic clove, very finely chopped
1 Tbsp extra-virgin olive oil
juice of ¼ lemon
Sea salt and freshly ground black pepper to taste


1.   Char the eggplant on the open flames of a gas hob, on the barbecue or under a very hot grill. Turn the eggplant until the skin is charred all over and the flesh inside is soft – if the outside is charred before the flesh is completely soft, place the eggplant in a hot oven and roast for 5–10 minutes, until it is completely tender.

2.   Allow the eggplant to cool for 5 minutes. When cool enough to handle, carefully peel the charred skin off the eggplant and place the flesh in a small bowl. Add the tahini, garlic, and oil; stir with a fork to break up the eggplant slightly, keeping it chunky. Squeeze the lemon over the eggplant and season with a big pinch of sea salt and black pepper.

3.   Heat the oil in large pan. Once warm, add the onion, coriander, and cumin, and season with sea salt. Sauté for five minutes on medium heat, until the onion is translucent. Add the garlic and cook for a further minute. Add the cauliflower florets and the vegetarian broth. Bring to a gentle simmer and cook for 15–20 minutes, uncovered, until the cauliflower is very tender. Use a NutriBullet, VitaMix or food processer, purée the soup until perfectly smooth. Taste and season with sea salt and black pepper.

4.   To serve, ladle the soup into bowls and top each with a big spoonful of the smoky eggplant and a scattering of pomegranate seeds, walnuts and coriander leaves, if using.

Tip: If you are short on time, buy high-quality baba ghanoush.

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