Cauliflower and cumin soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Dinner
Serves: 4
  • 1 large cauliflower washed cut into little florets
  • 1 large leek washed and white part finely sliced
  • 2 tablespoon of cumin seeds
  • 3 tablespoon of extra virgin olive oil or coconut oil
  • Salt and pepper
  • Fresh parsley, finely sliced to serve
  • Sumac to serve
  1. Saute the leek in a frypan with 2 tablespoons of olive oil for 4-5 minutes until softened, stirring often so they don't burn.
  2. Add 3 cups of water, cauliflower florets, salt and pepper to large saucepan
  3. Bring the water to boil and cook for 3 to 5 minutes or until the cauliflower is tender, you can easily slide a fork through it.
  4. Once the cauliflower is cooked place everything including 2 cups of water in a high-performance blender with another cup of water and blend to a smooth consistency.
  5. Be careful here because the water is very hot.
  6. If you don't have a high-speed blender, use a stick blender directly in the saucepan to blend.
  7. Lightly toast the cumin seeds by heating a small frypan over medium heat.
  8. When the pan is hot enough add the cumin seeds and stirring constantly, to prevent burning.
  9. Once the seeds become fragrant, place them directly into a mortar and pestle and slightly crush them.
  10. Place in soup bowls and sprinkle with sumac powder, cumin seeds, and fresh parsley leaves.
Recipe by The Orange Pantry at