Moroccan spiced cauliflower & almond soup

Moroccan spiced cauliflower & almond soup

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(47 ratings)

Prep: 5 mins Cook: 25 mins


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

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal200
  • fat16g
  • saturates2g
  • carbs8g
  • sugars3g
  • fibre3g
  • protein8g
  • salt2.7g
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  • 1 large cauliflower



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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


  1. 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.

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Comments, questions and tips

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2nd Dec, 2017
Warmed the cockles of our hearts! Easy to make, good texture and scored 8.5/10. Definitely repeatable
30th Jun, 2017
Fantastic soup, great way to introduce a new flavour in our house :-), and very easy to make. I served it with sourdough crumpets.
creepy_sheep's picture
29th Apr, 2017
Just made this for lunch and it was ridiculously easy, not even much chopping involved. I was pleased with the result, as the almonds added creaminess to the flavour, and the level of heat was warming but not overpowering. I wonder if those complaining of too much harissa are using an actual tablespoon, rather than a tablespoon measure? My measure is much smaller than my tablespoons...
23rd Nov, 2016
This is such a simple, easy soup, but I've made it twice now and it's become a favourite of ours. It's perfect for winter, too, because the harissa is gently warming without being too hot or overpowering. I use rose harissa by Beluza, which works really nicely.
8th Jan, 2016
Just made this tonight, and it's lovely, and not actually beige, as others have said! It's more of a tan colour, and very, very tasty! Used Tesco's Harissa paste, if it makes a difference :)
27th Jan, 2015
As a starter for a Moroccan night, this soup was met with 5 stars - the flavour was fantastic and the texture was perfect (I used a stick blender). The flavour was lovely and nutty with a creamy texture, and the addition of extra Harissa and almonds as a garnish was magic. A highly recommended recipe and one I shall definitely be making again.
16th Dec, 2014
Gorgeous! Used half the harissa, lovely flavours and texture.
24th Mar, 2014
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.
31st Oct, 2013
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!
25th Sep, 2013
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.


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