Moroccan Spiced Cauliflower and Almond Soup

Smooth, spicy and comforting. Use commercial harissa paste, or use one of the recipes found here on Food.com.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  large cauliflower
• 2  tablespoons olive oil
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 2 1⁄2 tablespoons harissa, divided (or to taste)
• 4 1⁄2 cups chicken broth (or vegetable broth)
• 3  ounces  sliced almonds, toasted (divided)

Directions

1. Cut the cauliflower into small florets.
2. 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.
3. Add the cauliflower, broth and 2 oz. of the almonds. Cover and cook for 20 minutes until the cauliflower is tender.
4. Blend soup with a stick blender, or in batches in a blender until smooth. Return to heat.
5. Ladle into warm bowls and drizzle with remaining harissa and a sprinkle of remaining almonds.