Moroccan spiced cauliflower & almond soup

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• MariaF

  02 January 2012

  MariaF rated and commented on this recipe

  

  Really tasty and substantial.

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• Avril

  02 January 2012

  Avril rated and commented on this recipe

  

  I made this today for my husband - the soup eater of the family - and he pronounced it 'quite acceptable - nice for a change' and said it was worthy of four stars.

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• Becks

  05 January 2012

  Becks rated and commented on this recipe

  

  Cream of Cauliflower is my absolute favourite so was a little dubious about wasting good cauliflower on this but it made a really tasty change.

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• danielle

  06 January 2012

  danielle commented on this recipe

  Mmmm sounds good. Will make this weekend. But does anybody know the calorie/fat content please?

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• IJ - London

  07 January 2012

  IJ - London commented on this recipe

  According to the magazine when serving 4 people 200kcal, 16 g fat of which 2 g is saturated, 8g protein, 8g carbs, 3g fibre and 2.7g salt. Saturday lunch is sorted, apparently.

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• DrFabio

  07 January 2012

  DrFabio rated and commented on this recipe

  

  Had this for lunch today and was impressed - it was so simple (though I did double the cumin, coriander and cinnamon) and I thought the almonds gave it a lovely and luxurious, almost buttery, texture.

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• IJ - London

  07 January 2012

  IJ - London rated and commented on this recipe

  

  An excellent soup; this will provide many more lunches in the future. Easy, tasty; a new comfort food.

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• Carolyn

  08 January 2012

  Carolyn commented on this recipe

  This was wonderful, but I added about 500 ml more water and two extra veggie cubes in addition to the litre of stock as I found it too thick and spicy (I don't like things very spicy at all). I would also double the other spices next time. Overall a winner though.

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• carol

  12 January 2012

  carol rated and commented on this recipe

  

  Sorry but not impressed. Much prefer cauliflower soup without the spice

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• Good food

  12 January 2012

  Good food commented on this recipe

  I found this a bit flavourless. Added juice of a lemon after blitzing it and served it with a dollop of yogurt as the harissa I used was very hot . would advise those unused to Harissa to only use one tablespoonful. If not spicy enough when tasted then fry a second tablespoon of of harissa in a little oil and then add it and blitz again . Didn't have flaked almonds but chopped a few salted almonds and sprinkled it on the the yogurt. For a filling and spicy soup I much prefer Madhur Jaffrey's chicken Mulligatawny soup from the first eponymous BBC cook book . Never fails , easy and filling and cheap. Also works with turkey or duck.Might try this again with a few lentils in it ,garlic, less harissa and more cumin and coriander.

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• Anne

  12 January 2012

  Anne commented on this recipe

  I am going to make this soup at the weekend...I love cauliflower.

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• Saz

  13 January 2012

  Saz rated and commented on this recipe

  

  I didn't like this at all! I only used 1 tablespoon of harissa and it was still too spicy and completely over-powered the subtle cauliflower flavour. I definitely wont be making this again.

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• Kristina

  17 January 2012

  Kristina rated and commented on this recipe

  

  The only nice thing about this was the harissa and the toasted almonds on the top! Looked grey and unappetising (possibly due to the fact that my harissa was the orange not bright red coloured one) and tasted pretty disappointing. Like cauliflower and love Moroccan cooking but this was pretty tasteless despite all the lovely spice!

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• Million miles from home

  18 January 2012

  Million miles from home rated and commented on this recipe

  

  Simple and delicious, nutritious and low fat! LOVE IT!

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• sue

  20 January 2012

  sue rated and commented on this recipe

  

  I think 2 teasp of harissa rather than tablsp. gives a better balance. Added lemon juice and a dollop of natural yoghurt to conteract heat. Lacked body so addition of red lentils would help.

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• Sue K

  22 January 2012

  Sue K rated and commented on this recipe

  

  I absolutely Loved this soup. Thought the almonds gave the soup a great texture. I didn't find it fed 4 - more like 2. Will double next time.

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• VenusCreations

  24 January 2012

  VenusCreations rated and commented on this recipe

  

  Lovely thick warming soup, fed 3 of us at lunch including 2 fussy girls.

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• Moosy

  29 January 2012

  Moosy rated and commented on this recipe

  

  It wasn't bad, but my husband and I were not too sure about the consistency which in our case turned out a bit too grainy and thick. Also agree with Saz who said that the spices overwhelm the cauliflower. Colour a bit off putting too! Won't be making this again.

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• Million miles from home

  13 February 2012

  Million miles from home commented on this recipe

  Fabulous recipe!! I think it's un-mess-up-able! I have fogotten to add the cinnamon, cumin and coriander until just before blending once and it made no difference to the delicious outcome! Love it!

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• Aunty Jan

  16 February 2012

  Aunty Jan rated and commented on this recipe

  

  I used the 2 tablepoons of harissa and the soup was far too spicy for me .Even my husband who likes hot curries had to put some yoghurt in to eat it. If I made this again I would use 2 teaspoons intead of 2 tablespoons of the harissa [presumably depends on the make]. The other comment I have is that it left a very strong unpleasant smell around the house and everyone complained about the smell when I heated it up in our staffroom!!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Vegetarian, Vegan

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

PER SERVING

200 kcalories, protein 8g, carbohydrate 8g, fat 16 g, saturated fat 2g, fibre 3g, sugar 3g, salt 2.7 g

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