Photo of Moroccan-style cauliflower soup by WW

Moroccan-style cauliflower soup

2 - 3
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
A fragrant, lightly spiced soup that’s a real showstopper.


Brown onion

1 medium, finely chopped


2 clove(s), crushed

Ground cumin

1½ tsp

Ground cinnamon

½ tsp

Ground coriander

½ tsp


1½ tbs

Vegetable stock cube

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


1 large, cut into florets

Blanched almonds

¼ cup(s), (40g)

99% fat-free plain yoghurt

150 g

Oil spray

1 x 3 second spray(s)


  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.