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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