Meat Free Monday: Spicy Moroccan Sweet Potato & Cauliflower Soup



1 Onion
1 Medium Cauliflower chopped
260g Sweet Potato
(2, 5-inch potatoes)

2 teaspoons of Ras el hanout
Pinch of cinnamon
500ml of stock (vegetable or chicken)
1 Lemon
2 teaspoons of oil
½ Teaspoon on Paprika

To Serve

Baked Cauliflower florets with paprika



Prep: Boil a kettle ready for your stock and pre-heat the oven to a medium heat.

Heat a saucepan on a medium heat and brush with a 1 teaspoon of oil. Next peel your onion and roughly chop before adding it to the pan. Cook for about ten minutes until soft.

While the onions are cooking peel, and chop the sweet potato (smaller cube will cook faster). Next, chop the stalk from the base of the cauliflower and remove the outer green leaves. Once you have the main head accessible break up the florets into smaller chunks ready to add to the pan later.

Take one or two larger florets of cauliflower and cut them into 1cm slices. Put these onto a baking tray and place in the oven. These will be added as your soup garnish later.

Once the onions are softened add the Ras el hanout and stir in the sweet potato and cauliflower. Stir well and add a little water to the pan to release the flavor stuck to the base and to coat the vegetables in the spices. After a minute of stirring add in the stock and bring to the boil. Once boiling reduce to a simmer for ten to fifteen minutes. You will know the soup is ready once the potato breaks up easily when pressed against the side of the pan with a spoon.

When the soup is ready place a small saucepan on a high heat with the remaining oil. Add the baked cauliflower florets and the paprika. While this cook for a minute of two take the cooked soup off the heat and add the juice of one large lemon before blending with a stick or jug blender. Add a little honey to taste (if required).

Pour into bowls and top with the Paprika Florets.