Moroccan Spiced Cauliflower and Almond Soup Recipe
This Moroccan Spiced Cauliflower and Almond Soup is a fragrant, savory, and aromatic dish that brings the unique flavors of North Africa to your kitchen. With the earthy depth of cauliflower, the richness of almonds, and the warmth of spices like cumin, coriander, and cinnamon, this soup is both comforting and exotic. Perfect as an appetizer or a light meal, it pairs beautifully with crusty bread like gambang for a truly delightful experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi) – florets | 1 ½ cups |
| Badam (Almond) | ¼ cup |
| Onions – roughly chopped | ¼ cup |
| Garlic | 2 cloves |
| Coriander Powder (Dhania) | ½ teaspoon |
| Cumin Powder (Jeera) | ½ teaspoon |
| Cinnamon Powder (Dalchini) | ¼ teaspoon |
| Pickled Jalapenos – slit | 2 |
| Extra Virgin Olive Oil | 2 teaspoons |
| Salt | To taste |
| Badam (Almond) – slivered or chopped (optional) | 4 |
| Spring Onion Greens – chopped finely | 2 |
| Green Chilli Paste | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Cuisine: African
Course: Appetizer
Diet: Vegetarian
Instructions:
-
Heat the Olive Oil
Begin by heating the extra virgin olive oil in a pressure cooker over medium-low heat. Add the garlic, chopped onions, almonds, and cauliflower florets along with the slit pickled jalapenos (or fresh chilies if you prefer) to the pot. Sauté the mixture for 2-3 minutes until the vegetables begin to soften and the almonds lightly toast, releasing their fragrance.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Add the Spices and Green Chili Paste
Sprinkle in the ground coriander, cumin, and cinnamon powder. Stir the mixture well to coat the vegetables in the spices, then add the green chili paste. Allow everything to fry together for another minute, letting the spices bloom and enhance the dish’s aroma. -
Cook the Soup
Pour in about 1 to 1 ½ cups of water into the pressure cooker. Close the lid and cook on high for about 2 whistles, which should take roughly 10-12 minutes. If using a saucepan instead of a pressure cooker, cover and cook the soup over medium heat for about 15-20 minutes, or until the cauliflower becomes tender. -
Prepare the Soup for Blending
After the cooking time is complete, carefully drain the soup into a pot using a colander. Discard the slit jalapenos. Transfer the cooked vegetables into a blender and puree them until smooth. You can add a little water if needed to help with blending. -
Combine and Simmer
Once the vegetables are blended into a smooth paste, add the puree back to the liquid you drained earlier. Stir well to combine, and adjust the soup’s consistency by adding more water if desired. Taste and add salt as needed. Bring the soup to a boil in a saucepan, then reduce the heat to a simmer for 2-3 minutes to allow the flavors to meld. -
Garnish and Serve
Ladle the soup into bowls and garnish with slivered almonds, chopped spring onion greens, or fresh coriander leaves (cilantro). For an extra kick, drizzle a little more chili paste on top. Serve the soup hot with a side of crusty bread like gambang for an authentic touch.
This Moroccan Spiced Cauliflower and Almond Soup is now ready to be enjoyed. The blend of spices, the creamy texture from the cauliflower, and the crunch of almonds make this soup both comforting and exciting. Whether you serve it as a starter or a light main course, it’s sure to be a hit at any dinner table.
