Filling, creamy and spiced with warm and fragrant ras el hanout spice mix, this Vegan Cauliflower and Almond Soup is a perfect winter warmer! Made with ground almonds, you won't believe this soup doesn't have any cream in! We drizzled the soup with spicy harissa and sprinkled with earthy toasted almonds for some extra flavour and texture!
Cuisine Maroccan, North African, Vegan, Vegetarian
Liquidiser or Stick Blender
1tspras el hanout
450gcauliflower cut into florets
1tspharissa paste, to drizzle on topoptional
25galmond flakes, to sprinkle on topoptional
2slices of crusty breadto serve
Heat 2 tbsp of oil in a large pot, add ras el hanout and fry for 30 seconds until fragrant.
Add cauliflower florets, ground almond and stir to coat in spices. Then pour in the vegetable stock, cover with the lid, bring to the boil and leave to simmer on low heat for 20 minutes or until cauliflower is tender.
In the meantime, toast almond flakes in a dry pan until slightly browned.
When the cauliflower is cooked, tip into a liquidised or use a stick blender to make a silky smooth soup. Divide between two bowls, drizzle with harissa and sprinkle with toasted almond flakes.
Serve with some crusty bread for a more substantial meal!