Moroccan spiced cauliflower & almond soup

• large cauliflower↗1
• olive oil↗2 tbsp tbsp
• ground cinnamon, cumin and coriander½ tsp tsp
• harissa paste↗2 tbsp tbsp

  plus extra drizzle

• hot vegetable or chicken stock1l l
• toasted flaked almond↗50g g

  plus extra to serve

Step-by-step instructions

1. 1

   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.