Moroccan spiced cauliflower & almond soup

Moroccan spiced cauliflower & almond soup

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(54 ratings)

Prep: 5 mins Cook: 25 mins

Easy

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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Ingredients

  • 1 large cauliflower
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    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

Method

  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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scrappydoo
6th Jun, 2019
4.05
The overall flavour is good and the soup is quick and easy to make. A word of caution in regards to harissa. Follow the recipe if using supermarket harissa but if using a harissa more similar to that found in north Africa you probably wont want more than 1/4 teaspoon max. I have used both and they vary massively. would make again.
Vbreen
1st Jun, 2019
5.05
I had a rather sorry looking cauliflower at the back of the fridge that needed using, and this soup was perfect. I love Moroccan flavours. I added a generous amount of paste to mine. Can’t wait to make again.
debrat
12th Jan, 2019
5.05
Lovely & amazingly easy. Don’t leave out the toasted almonds on top - that really made it. I used a non paste rose harissa that i made at a spice workshop so will be interesting to see what it’s like with harissa paste.
Anthony B's picture
Anthony B
5th Dec, 2018
5.05
Simple and delicious. Really easy to make. Smooth and creamy - great texture. I will make this again
reevey
2nd Dec, 2017
5.05
Warmed the cockles of our hearts! Easy to make, good texture and scored 8.5/10. Definitely repeatable
mirjambrady
30th Jun, 2017
5.05
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
creepy_sheep
29th Apr, 2017
5.05
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...
FreezerlessVege...
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.
darkginger
8th Jan, 2016
5.05
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 :)
annewhitmore
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.

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Lynne Stockdale's picture
Lynne Stockdale
24th Sep, 2019
I am wanting to make the spiced cauliflower and almond soup, but part of the recipe doesn't make sense - 1l hot vegetable or chicken stock. Can someone help me please? Thanks
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