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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Sissinghurst's picture
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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.

dph3mf's picture
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Really tasty and substantial.

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