For all soup lovers out there, here is one flavorful and original option for you. Creamy and relatively thick this Moroccan-spiced cauliflower and almond soup is packed with healthy ingredients, and is brought to you just in time for cold days.
1 Large head of cauliflower
Salt and pepper
4 Tablespoons of extra virgin olive oil, divided into 2 parts
1 Onion, chopped coarsely
2 Tablespoons of butter, plus extra olive oil if needed (or, for a vegan version, replace with olive oil)
¼ Teaspoon (each) of ground cinnamon, cardamom seeds, cumin, coriander, ground ginger, paprika, and salt
2 Cloves of garlic, crushed
1 Cup of sliced almonds
1 Potato, peeled and sliced into bite sized pieces
1 Cup of cream (or, for a vegan version, use coconut or almond milk)
6 Cups of vegetable stock (or chicken stock), plus more to suit your desired thickness
1-3 Teaspoons of salt (add one at a time; I used only 1 teaspoon, but it will very much depend on your taste as well as how much you salted the cauliflower before roasting)
Harissa, for garnish
Cilantro, for garnish
Preheat oven to 200 degrees C.
Chop the cauliflower in half and then cut the florets off the stalk. Place on a baking sheet, drizzle with 2 tablespoons of the olive oil, salt, and pepper and roast for 45-60 minutes, or until cauliflower begins to turn golden brown along the edges.
While the cauliflower is roasting, chop the onion. Add the remaining 2 tablespoons of olive oil to a medium skillet and heat over medium heat. Add onions and garlic and cook until onions are soft and nearly translucent, about 8-10 minutes. Remove from heat and transfer to a plate.
In the same skillet, over medium heat, add 2 tablespoons of butter. Once butter is melted, add the spices and sliced almonds and toast until fragrant and almonds turn a light golden color, about 3-4 minutes, stirring frequently. Be careful not to let any of the contents (including the butter) burn. If anything begins to burn, reduce heat to low and continue cooking. If they begin to look too dry, add 1-2 tablespoons of olive oil, a little bit at a time. Remove from heat when almonds are golden and set aside.
In a large pot, bring the vegetable stock to a boil. Add potatoes, roasted cauliflower, onions, garlic, and salt and boil for 10 minutes, or until potatoes are tender. Once potatoes are tender and able to be pierced easily with a fork, add cream. Using an immersion blender, blend (or puree in a food processor) until soup is thick and creamy. If too thick for your tastes, add vegetable stock, one cup at a time, until you reach your desired consistency.
Garnish with spiced almonds, cilantro, and harissa.
By Brooke Bass of Chocolate & Marrow