Cauliflower Soup With Almonds Recipes

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MOROCCAN CAULIFLOWER AND ALMOND SOUP



Moroccan Cauliflower and Almond Soup image

This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! -Barbara Marynowski, Hutto, Texas

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 12

1 large head cauliflower (about 3-1/2 pounds), broken into florets
6 cups vegetable stock
3/4 cup sliced almonds, toasted and divided
1/2 cup plus 2 tablespoons minced fresh cilantro, divided
2 tablespoons olive oil
1 to 3 teaspoons harissa chili paste or hot pepper sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1-1/4 teaspoons salt
1/2 teaspoon pepper
Additional harissa chili paste, optional

Steps:

  • In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.

Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 835mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

MOROCCAN SPICED CAULIFLOWER & ALMOND SOUP



Moroccan spiced cauliflower & almond soup image

Satisfying and comforting soup is the ultimate meal in a bowl, like this smooth and spicy North African blend

Provided by Good Food team

Categories     Lunch, Soup

Time 30m

Number Of Ingredients 6

1 large cauliflower
2 tbsp olive oil
½ tsp each ground cinnamon, cumin and coriander
2 tbsp harissa paste , plus extra drizzle
1l hot vegetable or chicken stock
50g toasted flaked almond , plus extra to serve

Steps:

  • Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.

Nutrition Facts : Calories 200 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 2.7 milligram of sodium

CAULIFLOWER SOUP WITH ALMONDS



Cauliflower Soup with Almonds image

Categories     Soup/Stew     Appetizer     Low Fat     Quick & Easy     Almond     Cauliflower     Leek     Healthy     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

1 medium leek (white and pale green parts only), halved lengthwise, then cut crosswise into 1/2-inch-thick slices (3/4 cup)
1 teaspoon unsalted butter
1 tablespoon water
1 (2-lb) head cauliflower, cored and cut into 1-inch pieces (6 cups)
3/4 teaspoon ground coriander
1 3/4 cups fat-free reduced-sodium chicken broth (14 fl oz)
1 1/4 cups 1% milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon sliced almonds

Steps:

  • Wash leek slices in a bowl of cold water, agitating, then lift out and pat dry.
  • Melt butter with water in a 4- to 5-quart heavy saucepan over moderate heat. Add cauliflower and leek and cook, uncovered, stirring occasionally, until cauliflower begins to soften (do not let brown), about 5 minutes. Add coriander and cook, stirring, 1 minute, then add broth, milk, salt, and pepper and bring to a simmer, stirring occasionally. Reduce heat and gently simmer, covered, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes.
  • While soup is cooking, toast almonds in a dry skillet over moderately low heat, stirring frequently, until fragrant and a shade darker, about 3 minutes.
  • Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth. Serve soup topped with almonds.

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