Moroccan Cauliflower and Almond Soup

Name: Moroccan Cauliflower and Almond Soup
Prep time: 20 min
Cook time: 6 min
Total time: 6 min
Ingredients: 1 large head cauliflower (about 3-1/2 pounds), broken into florets; 6 cups vegetable stock; 3/4 cup sliced almonds, toasted and divided; 1/2 cup plus 2 tablespoons minced fresh cilantro, divided; 2 tablespoons olive oil; 1 to 3 teaspoons harissa chili paste or hot pepper sauce; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1-1/4 teaspoons salt; 1/2 teaspoon pepper; Additional harissa chili paste, optional

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Prep Time: 20 minutes

Cook Time: 6 hours

Total: 6 hours, 20 minutes

Servings: 8

Cost: $4.97 /serving

Author : Taste of Home

In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next seven ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.