Denise says:

This is a really tasty soup that captures the flavours of Morocco where dried spices are sold in abundance in the markets. Having recently returned from a trip to Marrakesh I couldn’t wait to put my new spice collection into some innovative recipes. The cauliflower and almond combination gives the soup a creamy texture but without the ‘cream’! Add the Harissa paste to taste as it can be quite piquant.

Quick and easy to make, enjoy when a warming bowl of soup is just what you are ‘ chalishing’!

Preparation Time: 5 minutes   
Cook: 25 minutes
Serves 6 people


1 large cauliflower
2 tablespoons olive oil
½ teaspoon each ground cinnamon, cumin and coriander
2 tablespoons harissa paste or to taste
1.2 litres hot vegetable stock
50g toasted flaked almonds

Toasted Split almonds
Harissa paste
Sprigs of fresh parsley


1. Cut the cauliflower into small florets.
2. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 minutes in a large pan.
3. Add the cauliflower, stock and almonds.
4. Cover and cook for 20 minutes until the cauliflower is tender.
5. Puree soup until smooth, then serve.

To serve the stylish way: Garnish with toasted almonds and a drizzle of harissa paste and a sprig of fresh parsley.