Moroccan Cauliflower and Almond Soup

Total Time:Prep: 20 min. Cook: 6 hours

Recipe by Barbara Marynowski

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 04, 2023

This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas


Test Kitchen tips
  • Harissa chili paste is a blend of different types of chilies, garlic, herbs and spices. Fnd it in jars in the spice section of your supermarket.
  • This soup freezes remarkably well for up to 3 months — perfect to have on hand for quick dinners or lunches.
  • Make sure you don't skip toasting the nuts. It really brings out their flavor so a little can go a long way.
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    Moroccan Cauliflower and Almond Soup

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    Yield:8 servings
    Prep:20 min
    Cook:6 hours
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    Ingredients

    • 1 large head cauliflower (about 3-1/2 pounds), broken into florets
    • 6 cups vegetable stock
    • 3/4 cup sliced almonds, toasted and divided
    • 1/2 cup plus 2 tablespoons minced fresh cilantro, divided
    • 2 tablespoons olive oil
    • 1 to 3 teaspoons harissa chili paste or hot pepper sauce
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1-1/4 teaspoons salt
    • 1/2 teaspoon pepper
    • Additional harissa chili paste, optional
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    Directions

    1. 1
      In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours.
    2. 2
      Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining 1/4 cup almonds and 2 Tbsp. cilantro, and additional harissa chili paste if desired.

    Nutrition Facts

    1-1/4 cups: 116 calories, 8g fat (1g saturated fat), 0 cholesterol, 835mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 4g protein.
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