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Taste of Home

Moroccan Cauliflower and Almond Soup

TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD: 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

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 additional harissa chili paste if desired.

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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