Moroccan spiced cauliflower soup

1 large cauliflower
2 tbsp olive oil
1/2 tsp each ground cinnamon, cumin and coriander
1-2 tbsp harissa paste, depending on how hot you like it
1 ltr hot veg (or chicken stock for non veggie version)
handful of toasted flaked almonds, reserve a few to scatter on top before serving – to toast put into a flat based dry frying pan over a medium heat until golden and they smell toasted

Cut the cauliflower into small florets. Heat olive oil in a large pan and add ground cinnamon, cumin and coriander and harissa paste and fry for 2 mins. Add the cauliflower, stock and almonds, stir and adjust seasoning. Cover and cook for 20 mins until the cauliflower is tender. Blend soup in a liquidiser until smooth, then serve with an extra drizzle of harissa if you like and a few flakes of toasted almonds. This is quite a thick soup, if too thick you can add more water or stock to thin it down and put it back into the pan to heat through. Great with flatbread.

Original post with credits


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s