Vickys Spiced Cauliflower Soup, Gluten, Dairy, Egg & Soy-Free

1. 1

   Dry fry the almonds until they're turning golden and you can smell them toasting

2. 2

   Heat the oil in a large pan and gently fry the ground spices and harissa paste for 2 minutes

3. 3

   Put the cauliflower, stock and almonds into the pan.

4. 4

   Bring to the boil then simmer, covered, for 25 minutes or until the cauliflower is soft

5. 5

   Put the whole lot through a blender and puree smooth

6. 6

   Serve with a scattering of toasted almonds over the top and a grind of fresh black pepper

7. 7

   You can use ground almonds instead of flaked, just throw them in the soup after simmering and stir through before blending

* Per serving · 4 servings · Values may vary.

No additional tips available.