Moroccan Spiced Roasted Cauliflower Soup with Almonds
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.
- 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.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg