moroccan cauliflower soup
(2 ratings)
A lightly spiced Moroccan soup. For the harissa, make your own or use store bought, found in ethnic sections of larger supermarkets.
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(2 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For moroccan cauliflower soup
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1 lghead of cauliflower
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2 Tbspolive oil
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1/2 tspground cinnamon
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1/2 tspground cumin (or more, to taste)
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1/2 tspground coriander
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2 1/2 Tbspharissa paste, divided
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4 1/2 cchicken broth (or vegetable broth)
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3 ozsliced almonds, toasted (divided)
How To Make moroccan cauliflower soup
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1Cut the cauliflower into small florets.
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2Heat oil in a large pan over medium-high heat and fry ground cinnamon, cumin and coriander and 2 tablespoons harissa paste for 2 minutes.
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3Add the cauliflower, broth and 2 oz. of the almonds. Cover and cook for 20 minutes until the cauliflower is tender.
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4Blend soup with a stick blender, or in batches in a blender until smooth. Return to heat.
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5Ladle into warm bowls and drizzle with remaining harissa and a sprinkle of remaining almonds.
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