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Moroccan Cauliflower and Almond Soup Recipe

Moroccan Cauliflower and Almond Soup Recipe
Moroccan Cauliflower and Almond Soup Recipe photo by Taste of Home
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Moroccan Cauliflower and Almond Soup Recipe

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This soup tastes rich and decadent, but is really very healthy! Bonus—it's vegan, and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

Ingredients

  • 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

Directions

In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next seven 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. Yield: 8 servings.

Test Kitchen tips
  • Harissa chili paste is a blend of different types of chilies, garlic, herbs and spices. Fnd it in jars in the spice section of your supermarket.
  • This soup freezes remarkably well for up to 3 months — perfect to have on hand for quick dinners or lunches.
  • Make sure you don't skip toasting the nuts. It really brings out their flavor so a little can go a long way.
  • Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Originally published as Moroccan Cauliflower and Almond Soup in Taste of Home December 2017

    Nutritional Facts

    1-1/4 cups: 116 calories, 8g fat (1g saturated fat), 0 cholesterol, 835mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 4g protein.

    • 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
    1. In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next seven ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours.
    2. 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. Yield: 8 servings.

    Test Kitchen tips
  • Harissa chili paste is a blend of different types of chilies, garlic, herbs and spices. Fnd it in jars in the spice section of your supermarket.
  • This soup freezes remarkably well for up to 3 months — perfect to have on hand for quick dinners or lunches.
  • Make sure you don't skip toasting the nuts. It really brings out their flavor so a little can go a long way.
  • Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Originally published as Moroccan Cauliflower and Almond Soup in Taste of Home December 2017

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