MOROCCAN CAULIFLOWER SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Moroccan Cauliflower Soup image

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

Provided by Mikekey *

Categories     Vegetable Soup

Time 45m

Number Of Ingredients 8

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)

Steps:

  • 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.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #soups-stews     #vegetables     #african     #moroccan     #cauliflower