Harissa-Spiced Cauliflower-Almond Soup
Almonds toasted in olive oil with harissa (use the spice blend, not the paste) serve double duty here, first as a base for the flavor-packed vegetarian soup and then as a garnish that adds contrasting texture. Simmered and pureed with tender cauliflower, the nuts add a unique richness and body. If you own an immersion blender, the soup can be pureed directly in the pot.
½ cup extra virgin olive oil
1½ cups sliced almonds
2 tablespoons harissa spice blend
1 medium yellow onion, chopped
2½-pound head cauliflower, trimmed and cut into 1-inch chunks
Kosher salt
¼ cup lemon juice
1 cup lightly packed fresh cilantro, chopped
In a large pot, cook the oil, almonds, and harissa, stirring, until the oil bubbles. Set aside ½ cup of the mixture. Add the onion and cauliflower to the pot. Cook, stirring, until the cauliflower begins to soften. Add 7 cups water and 1 tablespoon salt, then boil. Cover and cook until fully tender. Use a blender to puree in batches, then return to the pot. Add the lemon juice and reheat. Season with salt. Serve topped with the cilantro and the reserved almond mixture.
None Available.