- 1 large cauliflower
- 2 tbsp olive oil
- ½ tsp each ground cinnamon, cumin and coriander
- 2 tbsp harissa paste , plus extra drizzle
- 1l hot vegetable or chicken stock
- 50g toasted flaked almond , plus extra to serve
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.