Moroccan Cauliflower and Almond Soup
NUTRITION
Makes 8 servings. Per Serving:
116
Calories
8g
Fat
9g
Carbs
4g
Protein
INGREDIENTS
– 1 large head cauliflower (about 3-1/2 pounds), broken into florets
– 6 cups vegetable stock
– 3/4 cup sliced almonds, toasted and divided
– 1/2 cup plus 2 tablespoons minced fresh cilantro, divided
– 2 tablespoons olive oil
– 1 to 3 teaspoons harissa chili paste or hot pepper sauce
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1-1/4 teaspoons salt
– 1/2 teaspoon pepper
– Additional harissa chili paste, optional
– 6 cups vegetable stock
– 3/4 cup sliced almonds, toasted and divided
– 1/2 cup plus 2 tablespoons minced fresh cilantro, divided
– 2 tablespoons olive oil
– 1 to 3 teaspoons harissa chili paste or hot pepper sauce
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1-1/4 teaspoons salt
– 1/2 teaspoon pepper
– Additional harissa chili paste, optional
DIRECTIONS
1. In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next seven ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours.
2. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.
2. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.
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