Moroccan cuisine · Soups & Stews

Chorba Chiflour

A smooth cauliflower soup with milk and cumin, topped with toasted almond flakes.

Ingredients · for 4 servings

• 1 cauliflower (approx. 900 g)
• 2 onions
• 3 cloves garlic
• 500 ml whole milk
• 1.5 tsp cumin
• 1/2 tsp turmeric
• 40 g almond flakes
• 40 g butter
• 3 tbsp olive oil
• Salt, white pepper

Instructions

1. Break the cauliflower into florets and finely dice the tender stalk, finely chop the onions and grate the garlic.
2. Heat the butter and 2 tbsp olive oil in a pot and sauté the onions and garlic over medium heat for 6 min. until translucent, without browning.
3. Add the cumin and turmeric and toast for 1 min., then stir in the cauliflower, pour in 700 ml hot water, season with salt and simmer covered for 20 min. until tender.
4. Pour in the milk, warm briefly and purée the soup very finely with a hand blender for 2 min. until smooth and velvety; season with salt and white pepper.
5. Toast the almond flakes in a dry pan over medium heat for 2–3 min., stirring, until golden brown, and remove from the heat immediately.
6. Ladle the soup into bowls, sprinkle with the almonds, drizzle with the remaining olive oil and serve hot.