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Moroccan-style cauliflower soup

3
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(s)

1 small

Garlic

2 clove(s), crushed

Ground Cumin

1½ teaspoons, level

Ground Cinnamon

½ teaspoons, level

Coriander, Dried

½ teaspoons, level

Bart Harissa Paste

2 tablespoons

Cauliflower, Raw

1 whole

Vegetable stock cube(s)

2 cube(s), 1 litre

Almonds

40 g, blanched

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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