Moroccan Spiced Cauliflower and Almond Soup

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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