Moroccan-style cauliflower soup
3
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
Calorie controlled cooking spray
4 spray(s)
Onion
1 small
Garlic
2 clove(s)
Ground Cumin
1½ teaspoon(s), level
Ground Cinnamon
½ teaspoon(s), level
Coriander, Dried
½ teaspoon(s), level
Harissa paste
2 tablespoon(s)
Cauliflower, Raw
1 whole
Vegetable stock cube
2 cube(s)
Almonds
40 g
0% fat natural Greek yogurt
150 g
Instructions
1
Mist a large nonstick pan with cooking spray and set over a medium heat. Add the onion and cook for 6-8 minutes, until soft. Add the garlic, spices and 11⁄2 tablespoons of the harissa paste and cook for another minute.
2
Stir in the stock and cauliflower florets and simmer for 20 minutes, or until the cauliflower is tender. Season to taste and remove from the heat. Using a stick blender, blitz the cauliflower mixture until smooth. Set aside and keep warm.
3
Meanwhile, toast the almonds in a small dry frying pan set over a low heat until just golden, then allow to cool slightly and roughly chop. In a small bowl, combine the remaining harissa paste and the yogurt, then set aside.
4
Serve the soup with the harissa and yogurt mixture swirled through and the toasted almonds scattered over the top.
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