Moroccan Spiced Cauliflower And Almond Soup

1. 1

   Cut the cauliflower into small florets.

2. 2

   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.

3. 3

   Add the cauliflower, broth and 2 oz. of the almonds. Cover and cook for 20 minutes until the cauliflower is tender.

4. 4

   Blend soup with a stick blender, or in batches in a blender until smooth. Return to heat.

5. 5

   Ladle into warm bowls and drizzle with remaining harissa and a sprinkle of remaining almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.