Moroccan Spiced Cauliflower And Almond Soup Recipes

MOROCCAN CAULIFLOWER AND ALMOND SOUP

Steps:

• In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.

MOROCCAN SPICED CAULIFLOWER & ALMOND SOUP

Steps:

• 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.

MOROCCAN SPICED CAULIFLOWER AND ALMOND SOUP

Steps:

• Cut the cauliflower into small florets.
• Heat oil in a large pan over medium-high heat and fry ground cinnamon, cumin and coriander and 2 tablespoons harissa paste for 2 minutes.
• Add the cauliflower, broth and 2 oz. of the almonds. Cover and cook for 20 minutes until the cauliflower is tender.
• Blend soup with a stick blender, or in batches in a blender until smooth. Return to heat.
• Ladle into warm bowls and drizzle with remaining harissa and a sprinkle of remaining almonds.