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Harissa-Spiced Cauliflower-Almond Soup

Harissa-Spiced Cauliflower-Almond Soup

  • Makes
    4-6 servings
  • Cook Time
    45 minutes
  • Rating

Almonds toasted in olive oil with harissa (use the spice blend, not the paste) serve double duty here, first as a base for the flavor-packed vegetarian soup and then as a garnish that adds contrasting texture. Simmered and pureed with tender cauliflower, the nuts add a unique richness and body. If you own an immersion blender, the soup can be pureed directly in the pot.

Ingredients
  • ½

    cup extra-virgin olive oil

  • 1½

    cups sliced almonds

  • 2

    tablespoons harissa spice blend

  • 1

    medium yellow onion, chopped

  • 2½

    pound head cauliflower, trimmed and cut into 1-inch chunks

  • Kosher salt

  • ¼

    cup lemon juice

  • 1

    cup lightly packed fresh cilantro, chopped

In a large pot, cook the oil, almonds and harissa, stirring, until the oil bubbles. Set aside ½ cup of the mixture. Add the onion and cauliflower to the pot. Cook, stirring, until the cauliflower begins to soften. Add 7 cups water and 1 tablespoon salt, then boil. Cover and cook until fully tender. Use a blender to puree in batches, then return to the pot. Add the lemon juice and reheat. Season with salt. Serve topped with the cilantro and the reserved almond mixture.

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