Moroccan Spiced Cauliflower and Almond Soup


Moroccan spiced Cauliflower and Almond soup is my take on a comforting soup from the North African region.  It is a perfect blend of humble cauliflower with the nutty flavor of almonds, infused with aromatic spices like coriander, cumin and cinnamon and a spicy kick from the chili paste!!! With toasted whole wheat bread on the side, you have a complete healthy meal!!

Cauliflower is one vegetable I hesitate to buy as the only dish I really enjoy using cauliflower is fried cauliflower pakodas/fritters!!! Although it tastes heavenly, the fried element dissuades me from making it too often.

Cooking cauliflower is also not that appetizing as it gets mushy in a blink! The only way we love it if it is flash cooked to retain its crunch and flavor.

Who does not love soups? When I came across this exotic soup online, it fascinated me. The cold wintry nights are perfect for just such a hot soup.  They bring comforting warmth all over. With some cauliflower flowerets in my refrigerator and almonds in the pantry, I decided to try this spice infused soup for a Moroccan experience!!!

Spice powder like coriander, cumin and cinnamon powders are always in stock. The spicy element in the soup intrigued me. The original recipe uses Harissa (a North African chili pepper paste).  I have used my homemade chili-garlic paste. If you dread the heat, just use the humble jalapeno/green chilis.

Using my good old pressure pan, soup was ready in no time!! You can make this in a saucepan too, just takes a longer time. Just blitz the whole cooked mixture in a blender, food processor or just a hand blender.  Smooth, soothing, spicy (from the chili paste) and nutty vegan soup is ready to slurp away!!!

For more soups to warm you this winter, do try Tomato Carrot soup, Easy Mexican Vegetarian soup, Creamy Mushroom soup, Beetroot soup etc.

Moroccan Spiced Cauliflower and Almond Soup
Serves 2
Buttery creamy Moroccan inspired soup with exotic spices and nutty almonds, perfect for a cold wintry night!!
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Prep Time
10 min
Total Time
25 min
Prep Time
10 min
Total Time
25 min
287 calories
18 g
0 g
23 g
7 g
3 g
191 g
104 g
6 g
0 g
20 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 287
Calories from Fat 201
% Daily Value *
Total Fat 23g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 0mg
Sodium 104mg
Total Carbohydrates 18g
Dietary Fiber 6g
Sugars 6g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 to ½ cups cauliflower flowerets
  2. ¼ cup almonds
  3. ¼ cup roughly chopped onions
  4. 2 cloves of garlic (1 if large)
  5. ½ teaspoon coriander powder
  6. ½ teaspoon cumin powder
  7. ¼ teaspoon cinnamon powder
  8. ½ teaspoon chili garlic paste
  9. Or
  10. 2 green chilis/jalapenos slit
  11. 2 tablespoons olive oil
  12. Salt to taste
For garnishing
  1. Extra almonds, slivered or chopped (optional)
  2. Chopped green onions or chopped coriander leaves
  1. In a pressure pan or saucepot, heat the olive oil.
  2. Once the oil is hot, add garlic, onions, almonds and cauliflower flowerets along with jalapenos(if using this instead of chili paste) and sauté for about 2 to 3 minutes on medium low.
  3. Add the spice powders (coriander, cumin and cinnamon) along with the chili paste and fry again for about a minute.
  4. Add about 1 to 1 ½ cups of water and close the pressure pan. Cook on high for about 2 whistles.
  5. If using a saucepan, cook, covered for about 15 to 20 minutes until the cauliflower is tender.
  6. Once cooked, drain the soup into a pot over a colander.
  7. Remove the slit jalapenos and blend the cooked vegetable in a blender to a smooth paste.
  8. Add to the drained liquid and mix well. Add more water if necessary to the consistency you want.
  9. Add salt to taste. Bring to a boil and simmer for about 2 to 3 minutes.
  10. Serve garnished with additional almonds, green onions or coriander leaves/cilantro and a drizzle of chili paste.
  11. Aromatic and exotic Moroccan spiced cauliflower and almond soup is ready to dig into during these cold winter nights!!!
  1. If you do not have chili-garlic paste or chili paste, use any hot chili sauce or just jalapenos.
  2. You can use any oil you prefer instead of olive oil.
Adapted from BBCGoodFood
Adapted from BBCGoodFood
Curry and Vanilla
I am sharing this with #SaucySaturdays | #FiestaFridays

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