Vickys Spiced Cauliflower Soup, Gluten, Dairy, Egg & Soy-Free

• 4 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 tbsp harissa paste, recipe in my profile
• 2 large cauliflower cut into florets
• 2000 ml hot chicken / vegetable stock
• 100 grams flaked almonds plus extra for garnish
• 1 salt & fresh black pepper to taste

1. Dry fry the almonds until they're turning golden and you can smell them toasting
2. Heat the oil in a large pan and gently fry the ground spices and harissa paste for 2 minutes
3. Put the cauliflower, stock and almonds into the pan.
4. Bring to the boil then simmer, covered, for 25 minutes or until the cauliflower is soft
5. Put the whole lot through a blender and puree smooth
6. Serve with a scattering of toasted almonds over the top and a grind of fresh black pepper
7. You can use ground almonds instead of flaked, just throw them in the soup after simmering and stir through before blending

olive oil, ground cinnamon, ground cumin, ground coriander, harissa paste, cauliflower, vegetable stock, salt

Taken from cookpad.com/us/recipes/347057-vickys-spiced-cauliflower-soup-gluten-dairy-egg-soy-free (may not work)