This delightful soup combines the warmth of Moroccan spices with the creamy texture of cauliflower, creating a comforting dish perfect for any occasion.
Heat the butter and olive oil in a large saucepan over medium heat.
Using a combination of butter and olive oil adds a rich flavor to the soup.
Add the chopped onion and minced garlic to the saucepan and sauté until softened.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Add the cauliflower florets, ground coriander, salt, and pepper to the saucepan. Stir to coat the cauliflower with the spices.
Cut the cauliflower into evenly sized florets for even cooking.
Pour in the vegetable stock and bring to a boil. Reduce the heat, cover, and simmer until the cauliflower is tender.
Simmering the soup covered helps retain the flavors and moisture.
Blend the soup until smooth using a blender or immersion blender.
For safety, let the soup cool slightly before blending to avoid splatters.
In a bowl, whisk together the egg, cornstarch, and yogurt. Gradually whisk this mixture into the soup.
Adding the yogurt mixture gradually prevents curdling.
Bring the soup back to a gentle boil, whisking constantly, until slightly thickened.
Whisking constantly ensures a smooth texture.
Melt butter in a small skillet until it turns golden brown and fragrant.
Swirl the skillet occasionally to ensure even browning of the butter.
Serve the soup in bowls, drizzle with brown butter, and garnish with chopped cilantro and crushed red pepper flakes.
Serve the soup immediately to enjoy its full flavor and warmth.
