Moroccan spiced cauliflower & almond soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 large cauliflower
- 2 tbsp olive oil
- ½ tsp each ground cinnamon, cumin and coriander
- 2 tbsp harissa pasteplus extra drizzle
- 1l hot vegetable or chicken stock
- 50g toasted flaked almondplus extra to serve
Nutrition: per serving
- kcal200
- fat16g
- saturates2g
- carbs8g
- sugars3g
- fibre3g
- protein8g
- salt2.7g
Method
step 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.
