Moroccan Cauliflower And Almond Soup

• 1 large head cauliflower (about 3-1/2 pounds), broken into florets
• 6 cups vegetable stock
• 3/4 cup sliced almonds, toasted and divided
• 1/2 cup plus 2 tablespoons minced fresh cilantro, divided
• 2 tablespoons olive oil
• 1 to 3 teaspoons harissa chili paste or hot pepper sauce
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• Additional harissa chili paste, optional

1. In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next seven ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours.
2. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.

head cauliflower, vegetable stock, almonds, fresh cilantro, olive oil, harissa chili paste, ground cinnamon, ground cumin, ground coriander, salt, pepper, chili paste

Taken from www.tasteofhome.com/recipes/moroccan-cauliflower-and-almond-soup/ (may not work)