Harissa Roasted Cauliflower and Almond Soup

This Moroccan influenced cauliflower and almond soup is full of healthy protein and fats with metabolism boosting chilli paste. I am an absolute soup lover, so it is quite a surprise that I only have 3 soup recipes so far on the blog. Soup is such a good winter warmer, especially this thick and creamy rib sticking recipe with a spicy kick from the harissa! I promised I would post my homemade harissa recipe in my sriracha recipe and worry not! Here is the recipe for homemade harissa paste. Be careful though, if you’re not a huge spicy fan maybe taking the seeds out would be good practice, as my harissa is VERY hot! I dressed the soup with flaked almonds, pomegranate seeds and molasses, which go very well with the North African spices. The pomegranate seeds give a burst of freshness to the otherwise deeply flavoured creamy soup, so I do recommend you try it! Serves 4.

Harissa Roasted Cauliflower and Almond Soup

• 2 Medium Onions
• 3 Garlic Cloves
• 1 Large Cauliflower
• 3 tbsp Olive Oil
• ½ tsp each Ground Cinnamon, Cumin and Coriander
• 1-2 tsp Harissa Paste (depending on harissa strength and personal taste)
• 1l hot Vegetable Stock (add more if soup is too thick)
• 50g Almonds

To serve (optional, but great)

• Handful Flaked Almonds
• Pomegranate seeds
• Pomegranate molasses

1. Heat the oven to 200°C/ 400°F. Cut the cauliflower into small florets and place on a baking tray.
2. In a bowl, mix 2tbsp olive oil, ground cinnamon, cumin and coriander together and drizzle over the cauliflower.
3. Using your hands rub the dressing into the cauliflower and place in the oven for 15 minutes to roast.
4. Heat the remaining olive oil in a large saucepan. Finely chop the onion and fry for 5 or so minutes until the onions begin to turn translucent.
5. Crush the garlic and add to the pan, stirring so it doesn’t burn. Add the harissa paste and stir for a further 1-2 minutes.
6. Add the cauliflower, stock and almonds. Cover and cook for 10 mins until the cauliflower is tender and flavours have mixed.
7. Blend soup until smooth, then serve with a swirl of pomegranate molasses, a scattering of pomegranate seeds and a sprinkle of toasted almonds.

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