moroccan cauliflower soup
A lightly spiced Moroccan soup. For the harissa, make your own or use store bought, found in ethnic sections of larger supermarkets.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin (or more, to taste)
- 1/2 teaspoon ground coriander
- 2 1/2 tablespoons harissa paste, divided
- 4 1/2 cups chicken broth (or vegetable broth)
- 3 ounces sliced almonds, toasted (divided)
How To Make moroccan cauliflower soup
-
Step 1Cut the cauliflower into small florets.
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Step 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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Step 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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Step 4Blend soup with a stick blender, or in batches in a blender until smooth. Return to heat.
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Step 5Ladle into warm bowls and drizzle with remaining harissa and a sprinkle of remaining almonds.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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