Moroccan spiced cauliflower & almond soup

Moroccan spiced cauliflower & almond soup

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(31 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Satisfying and comforting soup is the ultimate meal in a bowl, like this smooth and spicy North African blend

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
200
protein
8g
carbs
8g
fat
16g
saturates
2g
fibre
3g
sugar
3g
salt
2.7g

Ingredients

  • 1 large cauliflower
  • 2 tbsp olive oil
  • ½ tsp each ground cinnamon, cumin and coriander
  • 2 tbsp harissa paste, plus extra drizzle
  • 1l hot vegetable or chicken stock
  • 50g toasted flaked almonds, plus extra to serve

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Method

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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Comments

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JohanneRein's picture

Honestly, I do not recommend this soup. It had no flavour, except for spicy. And the texture was beyond awful. I made one batch that I creamed in a blender, and I had to throw it out because it was inedible. My second batch I made with half as much harrissa paste, but it was still a weird combination of bland and too spicy for comfort. I didn't blend the second batch which made it slightly better, and I was able to eat one portion of it.

MConlin's picture

Stuck to the recipe but had no almonds in so used a heaped tablespoon of peanut butter! Worked a treat... It says serves 4 but I had it for dinner and lunch today as a main meal also! Fantastic!

tellybwmbas's picture

Lovely soup, didn't have any almonds, so omitted them, and used ras el hanout for spices plus a tsp of turmeric and half a red chilli. Also added an onion and 4 whole garlic cloves. Did not fry anything, just put everything in the pan and cooked until soft. Blitzed it and added a tblsp of half-fat creme fraiche and a handful of fresh coriander. Souper! :o) Oh, had run out of harissa, that's why i used fresh chilli.

chickemjools's picture

How is this an evaluation of the above soup? It's an entirely different recipe. Your soup may be nice but is no indication of how the actual recipe tastes.

pixelfixx's picture
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I made this last weekend. It's very tasty, beautifully balanced with the creamy almond and cauliflower and the spicy harissa and I'd recommend it, but probably as a starter rather than a main course. Halfway through the bowl the flavours were still great but I was a bit bored with the texture. I think any dish is better if you finish it and are wishing you could have just another spoonful. Will definitely make again.

mouse156's picture
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Excellent! Really super simple and tasty. Harissa made it quite strong, so I added a handful of fresh coriander. Also added lentils to thicken. Used purple cauliflower so colour was fine.

looney's picture
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This is the easiest soup to make. I was worried about the beige colour others spoke of but mine turned out okay. I used a red harissa. Ate with naan bread and it was super filling. I have frozen the leftovers and I'm going to try using it as a sauce for a healthy chicken curry. I think this will work. Can't seem to rate the recipe but would give it a 4 if I could.

arianna119's picture
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Nice soup but found the harissa paste overpowering. Would make it again but next time willdefinitely halve the quantity of harissa

sl230l's picture
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I would give this 5 stars (not sure if I managed this on the star system!). This is based on a taste : ease ratio!

This is ridiculously easy, and very tasty for a change. If the cauliflower isn't large enough, it is a little watery : I add a little couscous to thicken it up. The almonds give it a lovely rich taste. The heat depends on the brand of harrissa paste.

A firm favourite in our house

macquac68's picture
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Yummy, Yummy, Yummy! And the flaked almonds at the end really do at to the texture of the dish!

cdcarbonell's picture
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Truly excellent. I didn't have fresh, so used frozen cauliflower.

fajroman's picture

Hi all
Could any please tell me what is harrisa

Thank you

tellybwmbas's picture

its a spicy moroccan paste...look for it in the spices section....Barts make one, but i make my own, its lovely stuff.

suegriff26's picture
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Very nice, reminded me of a satay taste. Didn't look too appetising but the taste definitely made up for it. Added about 40g dried green lentils at the beginning for extra thickness

sl230l's picture
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Delicious - especially given it's so easy. You don't even have to fry any onions : genius!!! New favourite in our house

rachelexeter's picture
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Cauliflower is one of my least favourite vegetables, but I had a spare one to use up from the sunday roast, and gave this a go. Although the beige colour of the blended soup is quite unappealing, I really liked the combination of spices, and the almonds seemed to create a creamy consistency. I used 2 tbsps of harissa and like the spice/heat. I froze some and reheated - It doesn't smell great when reheated, but it does taste good still

KochinVeronica's picture
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I used Cayenne Pepper at the end, when seasoning,since I had no Harissa, but it turned out spicy enough. It's a nice soup,the only drawback being the greyish colour. Apart from that, all good!

sarypops's picture
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I used 2tsp of chipotle paste and omitted the cumin and was very nice. Might add an onion and garlic next time.

kellyseye's picture
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I added extra water as it was too thick. It had a strong taste of almonds, which I was not keen on. Next time I will reduce the amount of almonds. Overall, it was nice and a hit with all the family. I will certainly make it again.

lee_lee's picture

I adore this soup! Great recipe. So simple and cost effective. I am having vegan friends over tomorrow and am making it for their starter with nice crusty bread.

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