Perfectly spiced, ultra creamy, thick and fluffy is what I would describe this spiced roasted cauliflower soup. Plus is has almonds in it only to make it more nutritious, more delicious! It’s vegan, clean eating, and makes for the most comforting weeknight dinner.
While we all love pumpkins and squash for fall season, a refreshing change is always welcome! How about you?! Are you ready to transform that glorious majestic raw cauliflower into nutty, toasty, divinely flavorful roasted cauliflower soup for your dinner?
Soups are to be eaten or sipped curling on your couch under your blanket. Pour hot soup into a mug and sip, or ladle it into a bowl and act civilized – spoon it and sip.
The other day he took a wire cutter walked all over the house looking for something interesting to cut, wonder how he figured that tool is to be used for cutting wires. He almost ended up cutting the television cable wire, if not the hubby jumped from nowhere to see him hold the wire and almost cut it. Saved! Phew!
Get this feeling – winter nights, endless chit-chats with family, just laze on your couch, keep yourself warm with a cover on top. Plus a cup filled with warm, very hearty, nutty roasted cauliflower soup that has just the right amount of spice. Now that’s GOLD! The soup and the spices will keep your warm.
We went the Moroccan way to spice this cauliflower soup, but you can in fact add any of your favorite spice. Keep it simple with just salt and pepper or oomph it up with spices. Smoked paprika or turmeric, or harissa or Moroccan spice – just about any thing that you will love.
A little rant about patience of a mother and kids – feel free to scroll past this rant if you are not in mood LOL 😀
One day he split oil and all the other Pooja items all over the Pooja room when we weren’t looking for like 10 minutes.
One day when husband was trying to key in 80-90 years old wall clock(remember those vintage wooden pendulum ones that you could find in almost all Indian households those yesteryear’s ? Yeah we own a beautiful antique wall clock which belonged to my husband’s granddad’s dad!).
This wall clock needs to be keyed at regular times (once a week mostly). The little one was watching his dad key in from the dining area, suddenly he got the urge to do that himself, came running to his dad shouting “I want to do that….”, quickly climbed the sofa and pulled the pendulum down. NOOOOOOO. He actually broke it! :’(
Today he picked up bicycle grease oil and literally emptied the bottled by squeezing it all over the floor in the upstairs storage room. Husband ended up cleaning for an hour while I was busy shooting. 😀 Thank goodness he stayed at home today, if he had been to work I would have my back broken badly :O
I have no patience left anymore! He’s just started growing up, exploring and figuring out things, and I have no idea how I am going to bring him up. 🙁
I know boys…they are always exploring things trying to figure out how things work. I grew up watching my brother figure out things by dismantling what ever he could lay his hands on. Boy if brother was naughty and husband was double naughtier back(from the stories I heard from a lot of people, I figured he was naughtiest). Now…is my little one going to be anything less?! I say he is going to be a …..terror! Yeah he is super inquisitive and a big EXPLORERRRR! which btw bothers me….a LOT!
Most times when he messes up something, husband smiles and laughs about it. He starts to narrate story how he used to be, a bigger terror during his childhood days. Then I think, oh no, I should be whacking the husband every time I get angry, cause little is is what he is from his dad! After all the boy had all his dad’s genes!! 😛
Oh that’t it! END OF RANT! You know I really had to get it out! 😀 It’s healthy to express and show how you feel, isn’t it!?
How to Make Roasted Cauliflower Soup
First start off by trimming the head of one whole garlic. Drizzle with olive oil and wrap in aluminium foil.
Soak whole almonds in hot water for 45 minutes.
Cut cauliflower into smaller florets. Toss in little olive oil along with salt and pepper.
Spread cauliflower florets in baking tray and place garlic head wrapped in aluminium foil.
Bake in pre heated oven for 30 minutes.
Heat olive oil in a large sauce pan.
Add onions and saute until onions turn translucent. Add all the spice powders and continue to cook.
Add vegetable broth, bring it to boil.
Add roasted garlic into the pot. Squeeze out garlic paste out of the roasted garlic cloves. All blanched almonds (skin removed). Add roasted cauliflower florets as well.
Simmer and continue to cook for 15 minutes.
Using an immersion blender, puree the soup until smooth and fluffy.
Add salt and pepper to taste. Simmer for 2-3 minutes.
Serve in soup bowls garnished with chopped roasted almond, cracked pepper, drizzle of olive oil and thyme sprigs.
Meaty cauliflower cooked in aromatic spices like harissa, pepper and cumin, almonds makes one of the most delicious and satisfying soups. If you are looking for light and satisfying dinner ideas, give this soup a try. The North African flavors in the soups makes this thick creamy soup is one satisfying meal in a bowl. Pair it with garlic bread your meal is sorted. Winters are almost gone and we are preparing for hot summer days, but soups comfort food any time of the year, right!
LOVE cauliflower? Don’t forget to check other cauliflower recipes-
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Moroccan Spiced Roasted Cauliflower Soup with Almonds
- 1 cauliflower medium sized
- 1 whole garlic head
- ½ cup blanched almonds
- 3 tablespoon harissa paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon cinnamon powder
- Salt to taste
- 2 cups vegetable stock
- 2 tablespoon olive oil
- Ground pepper to taste
- Olive oil for drizzle
- Cracked pepper
- Chopped roasted almonds
- Thyme sprigs
- Soak whole almonds in hot water for 45 minutes.
- First start off by trimming the head of one whole garlic. Drizzle with olive oil and wrap in aluminium foil.
- Rinse and wash cauliflower. Chop small florets.
- Cut cauliflower into smaller florets. Toss in little olive oil along with salt and pepper.
- Spread cauliflower florets in baking tray and place garlic head wrapped in aluminium foil.
- Bake in pre heated oven for 30 minutes.
- Heat olive oil in a large sauce pan.
- Add onions and saute until onions turn translucent. Add all the spice powders and continue to cook.
- Add vegetable broth, bring it to boil.
- Add roasted garlic into the pot. Squeeze out garlic paste out of the roasted garlic cloves. All blanched almonds (skin removed). Add baked cauliflower florets as well.
- Simmer and continue to cook for 15 minutes.
- Using an immersion blender, puree the soup until smooth and fluffy.
- Add salt and pepper to taste is needed. Simmer for 2-3 minutes.
- Serve in soup bowls garnished with chopped roasted almond, cracked pepper, drizzle of olive oil and thyme sprigs.
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