Moroccan Cauliflower and Almond Soup
A gently spiced Moroccan-style cauliflower soup enriched with toasted almonds, harissa and warm spices.
Ingredients
| 1 ≈1.6 кг/3-1/2 lb | large head cauliflower, broken into florets |
| 6 чаши/cups | vegetable stock |
| 3/4 чаша/cup | sliced almonds, toasted |
| 1/2 чаша + 2 с.л. cup + 2 tbsp | minced fresh cilantro |
| 2 с.л./tbsp | olive oil |
| 1-3 ч.л./tsp | harissa chili paste or hot pepper sauce |
| 1/2 ч.л./tsp | ground cinnamon |
| 1/2 ч.л./tsp | ground cumin |
| 1/2 ч.л./tsp | ground coriander |
| 1 1/4 ч.л./tsp | salt |
| 1/2 ч.л./tsp | pepper |
| — | additional harissa chili paste (optional) |
Instructions
- In a 5- or 6-qt. slow cooker, combine the cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next seven ingredients. Cook, covered, on low until the cauliflower is tender, 6–8 hours.
- Purée the soup using an immersion blender. Or cool slightly and purée the soup in batches in a blender; return it to the cooker and heat through. Serve with the remaining almonds and cilantro and, if desired, additional harissa.
Note: toasting the nuts really brings out their flavor — don't skip it. To toast, bake in a shallow pan in a 350°F oven for 5–10 minutes.