Moroccan spiced cauliflower & almond soup

Moroccan spiced cauliflower & almond soup

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(60 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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sarypops
8th Oct, 2012
4.05
I used 2tsp of chipotle paste and omitted the cumin and was very nice. Might add an onion and garlic next time.
kellyseye
14th Sep, 2012
4.05
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.
lee_lee
28th Aug, 2012
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.
rosiejames
31st Jul, 2012
5.05
Amazing recipe - I've made this many times and turns out delicious each time! So filling, goes well with cheese.
matthew3
24th Feb, 2012
3.05
I used curry paste instead of harissa paste and had curried cauliflower and almond soup. Also nice.
menhinickj
16th Feb, 2012
2.05
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
13th Feb, 2012
5.05
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
29th Jan, 2012
3.05
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
24th Jan, 2012
5.05
Lovely thick warming soup, fed 3 of us at lunch including 2 fussy girls.
suekember
22nd Jan, 2012
5.05
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.

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