Moroccan Spiced Cauliflower And Almond Soup - cooking recipe

Ingredients

1 large cauliflower
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 1/2 tablespoons harissa, divided (or to taste)
4 1/2 cups chicken broth (or vegetable broth)
3 ounces sliced almonds, toasted (divided)

Preparation

Cut the cauliflower into small florets.
Heat oil in a large pan over medium-high heat and fry ground cinnamon, cumin and coriander and 2 tablespoons harissa paste for 2 minutes.
Add the cauliflower, broth and 2 oz. of the almonds. Cover and cook for 20 minutes until the cauliflower is tender.
Blend soup with a stick blender, or in batches in a blender until smooth. Return to heat.
Ladle into warm bowls and drizzle with remaining harissa and a sprinkle of remaining almonds.