Moroccan-style cauliflower soup
1 medium, finely chopped
2 clove(s), crushed
Vegetable stock cube
2 individual, to make 1L (4 cups) of vegetable stock
1 large, cut into florets
¼ cup(s), (40g)
99% fat-free plain yoghurt
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- Serve soup with harissa and yoghurt mixture swirled through and toasted almonds sprinkled on top.