Moroccan spiced cauliflower & almond soup
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.2 out of 5.76 ratingsRate
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Satisfying and comforting soup is the ultimate meal in a bowl, like this smooth and spicy North African blend
Freezable
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 large cauliflower
-
2 tbsp olive oil
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½ tsp each ground cinnamon, cumin and coriander
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2 tbsp harissa paste
plus extra drizzle
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1l hot vegetable or chicken stock
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50g toasted flaked almond
plus extra to serve
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Nutrition: per serving
- kcal200
- fat16g
- saturates2g
- carbs8g
- sugars3g
- fibre3g
- protein8g
- salt2.7g
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Method
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step 1
Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.
Recipe from Good Food magazine, January 2012
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A star rating of 4.2 out of 5.76 ratings
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