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Harissa-Spiced Cauliflower Almond Soup

Harissa-Spiced Cauliflower Almond Soup 4.000

Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Oct 11, 2020

Almonds toasted in olive oil with harissa (the spice blend, not the paste) serve double-duty, adding richness and body to the soup and contrasting texture to the garnish.

Storage Notes: The soup can be refrigerated, without the garnish, for up to 1 week or frozen for up to 6 months.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 cups (6 3/4 ounces) sliced almonds
  • 2 tablespoons harissa spice blend (may substitute chili powder)
  • 1 (2 to 2 1/2-pound) head cauliflower, trimmed and cut into 1-inch chunks
  • 1 medium yellow onion (about 10 ounces), chopped
  • 6 cups water, plus more as needed
  • 2 teaspoons fine sea salt, plus more to taste
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 cup lightly packed fresh cilantro, chopped

Directions

In a large pot over medium heat, combine the oil, almonds and harissa and cook, stirring, until the oil bubbles, about 3 minutes. Scoop out and reserve 1 cup of the mixture.

Add the cauliflower and onion to the pot. Cook, stirring, until the cauliflower begins to soften, about 10 minutes. Add the water and salt, bring to a boil, then reduce the heat until the mixture is simmering. Cover and cook until the cauliflower is soft, 15 to 20 minutes.

Using a blender, puree the soup in batches until smooth, then return it to the pot. (Or, if you have an immersion blender, puree right in the pot.) If the soup is too thick for your liking, add water, 1/4 cup at a time, until your desired consistency is reached. Stir in the lemon juice and reheat. Taste, and add more salt and/or lemon juice, if needed.

Ladle the soup into bowls, top with the cilantro and the reserved almond mixture, and serve hot.

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Recipe Source

Adapted from “Cookish” by Christopher Kimball (Little, Brown, 2020).

Tested by Joe Yonan.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6): 372


% Daily Values*

Total Fat: 30g 46%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 835mg 35%

Total Carbohydrates: 20g 7%

Dietary Fiber: 9g 36%

Sugar: 6g

Protein: 12g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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