Moroccan spiced cauliflower & almond soup

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• Heather

  24 February 2012

  Heather rated and commented on this recipe

  

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

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• Rosie

  31 July 2012

  Rosie commented on this recipe

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

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• Rosie

  31 July 2012

  Rosie rated this recipe

  

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• Leelee

  28 August 2012

  Leelee commented on this recipe

  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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• lkn

  14 September 2012

  lkn rated and commented on this recipe

  

  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.

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• Sarypops

  08 October 2012

  Sarypops rated and commented on this recipe

  

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

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• Kochin_Veronica

  25 October 2012

  Kochin_Veronica rated and commented on this recipe

  

  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!

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• Rachelexeter

  22 November 2012

  Rachelexeter rated and commented on this recipe

  

  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

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• val r

  06 January 2013

  val r rated and commented on this recipe

  

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

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• Suegriff26

  28 January 2013

  Suegriff26 rated and commented on this recipe

  

  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

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• Fajr

  30 January 2013

  Fajr commented on this recipe

  Hi all Could any please tell me what is harrisa Thank you

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• CDC

  30 January 2013

  CDC rated and commented on this recipe

  

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

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• macquac68

  05 February 2013

  macquac68 rated and commented on this recipe

  

  Yummy, Yummy, Yummy! And the flaked almonds at the end really do at to the texture of the dish!

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• val r

  18 February 2013

  val r commented on this recipe

  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

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• Arianna19

  21 February 2013

  Arianna19 rated and commented on this recipe

  

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

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• Looney

  10 March 2013

  Looney rated and commented on this recipe

  

  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.

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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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