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Moroccan-style cauliflower soup

Moroccan-style cauliflower soup

2
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
A fragrant, lightly spiced soup that’s a real showstopper.

Ingredients

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Ground cumin

1½ tsp

Ground cinnamon

½ tsp

Ground coriander

½ tsp

Harissa

1½ tbs

Vegetable stock cube

2 individual, to make 1L (4 cups) of vegetable stock

Cauliflower

1 large, cut into florets

Blanched almonds

¼ cup(s), (40g)

99% fat-free, plain or natural yoghurt, unsweetened

150 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion, stirring, for 6-8 minutes or until softened. Add garlic, spices and 3 teaspoons harissa paste and cook, stirring, for 1 minute or until fragrant.
  2. Stir in stock and cauliflower florets and simmer, uncovered, for 20 minutes or until cauliflower is tender. Season with salt and pepper and remove from heat. Using a stick blender, process cauliflower mixture until smooth. Set aside and keep warm.
  3. Meanwhile, toast almonds in a small dry frying pan over low heat until light golden. Allow to cool slightly and roughly chop. Combine remaining harissa paste and yoghurt in a small bowl. Set aside.
  4. Serve soup with harissa and yoghurt mixture swirled through and toasted almonds sprinkled on top.

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