Moroccan Cauliflower Soup

Charmaine Lu -
  • 1 whole cauliflower
  • 2 tbsp olive oil
  • ½ tsp each ground cumin, coriander and cinnamon
  • 2 tbsp harissa paste
  • 1 litre hot chicken stock (or vegetable stock)
  • 50g toasted flaked almonds
  • Chop the cauliflower into small florets, including the stalk and any thicker leaves. Fry the cinnamon, cumin, coriander and harissa in the olive oil for 2 mins in a large saucepan.
  • Add the cauliflower to the spice mix and toss well to coat. Pour in the almonds and stock, then cover and cook for 20 mins or until the cauliflower is tender. Season liberally, then blend with a hand blender until very smooth. Serve with a scattering of extra almonds and some flatbreads for dipping.
25 mins
4 serving