Moroccan Spiced Cauliflower Almond Soup Recipes

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MOROCCAN SPICED CAULIFLOWER AND ALMOND SOUP



Moroccan Spiced Cauliflower and Almond Soup image

Smooth, spicy and comforting. Use commercial harissa paste, or use one of the recipes found here on Food.com.

Provided by Outta Here

Categories     Cauliflower

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 large cauliflower
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 1/2 tablespoons harissa, divided (or to taste)
4 1/2 cups chicken broth (or vegetable broth)
3 ounces sliced almonds, toasted (divided)

Steps:

  • Cut the cauliflower into small florets.
  • 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.
  • Add the cauliflower, broth and 2 oz. of the almonds. Cover and cook for 20 minutes until the cauliflower is tender.
  • Blend soup with a stick blender, or in batches in a blender until smooth. Return to heat.
  • Ladle into warm bowls and drizzle with remaining harissa and a sprinkle of remaining almonds.

Nutrition Facts : Calories 280.8, Fat 19.5, SaturatedFat 2.3, Sodium 903.9, Carbohydrate 16.6, Fiber 7.1, Sugar 5.7, Protein 14.2

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.

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