Real Recipes From Real Home Cooks ®

moroccan cauliflower soup

(2 ratings)
Recipe by
Mikekey *
Seattle, WA

A lightly spiced Moroccan soup. For the harissa, make your own or use store bought, found in ethnic sections of larger supermarkets.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For moroccan cauliflower soup

  • 1 lg
    head of cauliflower
  • 2 Tbsp
    olive oil
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground cumin (or more, to taste)
  • 1/2 tsp
    ground coriander
  • 2 1/2 Tbsp
    harissa paste, divided
  • 4 1/2 c
    chicken broth (or vegetable broth)
  • 3 oz
    sliced almonds, toasted (divided)

How To Make moroccan cauliflower soup

  • 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.

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