Moroccan cauliflower and almond soup

I have a head full of soup recipes and have been struggling to decide where to start!  I’ve chosen this soup for my first blog post as it is really easy to make, has only 5 ingredients yet the sophisticated flavour belies this simplicity.

It makes a great meal with some toasted pitta breads and perhaps some salad and dips.  One word of warning though – open a window or turn on an extractor fan as the smell of cauliflower is quite…. powerful….

moroccan cauli and almond


1 large cauliflower, cut into florets

½ tsp each cinnamon, cumin & coriander

2 tbsp harissa

1l vegetable or chicken stock

50g toasted flaked almonds


Dry-fry the spices for a minute in a large soup pot and then add the harissa paste. Add the cauliflower to the pot and fry for 3 minutes or so. Add the stock and simmer. Toast the almond flakes in a small frying pan and add to the soup. Cook until the cauliflower is tender and then blend.

And there you go – doesnt get much easier than that!

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