Moroccan spiced cauliflower & almond soup

Moroccan spiced cauliflower & almond soup

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(30 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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rosiejames's picture
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Amazing recipe - I've made this many times and turns out delicious each time! So filling, goes well with cheese.

matthew3's picture
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I used curry paste instead of harissa paste and had curried cauliflower and almond soup. Also nice.

menhinickj's picture
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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!!

kjblackfortune's picture
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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!

mouses's picture
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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.

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

suekember's picture
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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.

suerobinson's picture
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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.

kjblackfortune's picture
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Simple and delicious, nutritious and low fat! LOVE IT!

mestsank's picture
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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!

sazziet's picture
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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.

mcgeefa's picture

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

bettybutter's picture

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.

tobyjug3's picture
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Sorry but not impressed. Much prefer cauliflower soup without the spice

cjbarr_1818's picture

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.

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

drfabio's picture
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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.

ijohnson's picture
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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.

danielleriches's picture

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

lilmssquirrel's picture
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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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