Moroccan spiced cauliflower & almond soup

10-30 minutes30-60 minutes4 servings400 kcal or lessalmond soupcomfortingcounts as 1 of 5 a daydetoxdieteveryday and healthyhearty souplunchtimemake ahead and freezequicksimple soupspicy soup




Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.