Serves 4
30 min
Moroccan Spiced Cauliflower & Almond Soup
Recipe GLPR59565b9ae124c7
A silky, warming soup infused with aromatic Moroccan spices and ground almonds. Cauliflower is sautéed with cinnamon, cumin, coriander, and harissa, then simmered in broth and blended to create a creamy texture without dairy. Finished with a drizzle of harissa and toasted almond flakes for a hint of crunch and richness.
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Ingredients
1 large cauliflower, cut into small florets
2 tablespoons olive oil
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons harissa paste
1 liter hot vegetable or chicken stock
50 grams toasted flaked almonds
Extra harissa paste for drizzling
Extra toasted flaked almonds for garnish
Directions
Cut the cauliflower head into small, bite-sized florets and set aside.
Heat the olive oil in a large pan over medium-high heat. Add the cinnamon, cumin, coriander, and harissa paste, stirring constantly for about 2 minutes until fragrant and the spices are well combined with the oil.
Add the cauliflower florets to the pan and stir to coat evenly with the spiced oil.
Pour in the hot stock and add the toasted flaked almonds. Stir well, then cover the pan and simmer for 20 minutes until the cauliflower is very tender and easily breaks apart.
Remove from heat and let cool slightly. Working in batches if needed, pour the soup into a blender and blend until completely smooth and creamy. Return to the pan if blending in batches.
Divide the soup among serving bowls. Drizzle each bowl with a small amount of harissa paste and top with a sprinkle of extra toasted almond flakes. Serve hot.
