So, you would know by now that we love healthy, easy cooking where you can utilize what you have in the veggie garden. This Recipe – Moroccan Cauliflower Soup will tick all the boxes. Given soaring prices at the supermarket, there is no better time to start growing your own fruits and vegetables and it really is very easy with the right guidance.
This Cauliflower Soup is a real winner, especially if you’ve got some nice cauliflower heads growing in the vegetable garden. If not, then you may say cauliflower isn’t a cheap option sometimes either, however this soup sure makes a more affordable tasty, option for a Meatless Monday meal.
What you will need –
1 large cauliflower
2 tbsp olive oil
½ tsp of ground cinnamon
½ tsp of ground cumin
½ tsp of ground coriander
2 tbsp harissa paste, plus extra to drizzle (see below how to sub for powered harissa)
1 ltr of hot vegetable or chicken stock
50g of toasted flaked almonds, plus extra to serve (toast your flaked almonds on low in a frying pan. Keep your eye on them, tossing regularly or they will burn!
If you can’t get your hands on Harissa Paste…no problem!
How to make harissa paste from powder
– Place two teaspoons of the harissa powder in a small bowl.
– Add half a teaspoon of extra virgin olive oil and half a teaspoon of water and mix thoroughly.
– If the paste is too thick for your liking, add another half teaspoon each of olive oil and water and mix well.
How to make this yummy soup –
1. Cut the cauliflower into small florets.
2. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan.
3. Add the cauliflower, stock and almonds.
4. Cover and cook for 20mins or until the cauliflower is tender.
5. Blend soup until smooth, then serve with an extra drizzle of harissa and sprinkle of toasted almonds.
Yummo!! Enjoy!!
