Moroccan Cauliflower Soup

Mikekey *


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


★★★★★ 1 vote

15 Min
30 Min
Stove Top


  • 1 large
    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.

Printable Recipe Card

About Moroccan Cauliflower Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Moroccan

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