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Moroccan Cauliflower and Almond Soup

Total Time

Prep: 20 min. Cook: 6 hours

Makes

8 servings

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
Moroccan Cauliflower and Almond Soup Recipe photo by Taste of Home

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

  1. 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.
  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 1/4 cup almonds and 2 Tbsp. cilantro and, if desired, additional harissa.

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.
  • Nutrition Facts

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

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