Roasted Cauliflower Soup

Roasted Cauliflower Soup


  • 1 lb Roasted Cauliflower 
  • ½ cup blanched almonds
  • 3 tablespoon harissa paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cinnamon powder
  • Salt to taste
  • 2 cups vegetable stock
  • 2 tablespoon olive oil
  • Ground pepper to taste


  • Soak whole almonds in hot water for 45 minutes.
  • Heat up Roasted Cauliflower on baking sheet
  • Heat olive oil in a large sauce pan.
  • Add onions and sauté until onions turn translucent. Add all the spice powders and continue to cook.
  • Add vegetable broth, bring it to boil.
  • Add roasted garlic into the pot. Squeeze out garlic paste out of the roasted garlic cloves. All blanched almonds (skin removed). Add baked cauliflower florets as well.
  • Simmer and continue to cook for 15 minutes.
  • Using an immersion blender, puree the soup until smooth and fluffy.
  • Add salt and pepper to taste is needed. Simmer for 2-3 minutes.
  • Serve in soup bowls garnished with chopped roasted almond, cracked pepper, drizzle of olive oil and thyme sprigs.

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