Harissa-Spiced Cauliflower Almond Soup

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By Joe Yonan

Almonds toasted successful olive lipid with harissa (the spice blend, not the paste) service double-duty, adding richness and assemblage to the crockery and contrasting texture to the garnish.

Storage: Refrigerate without the garnish for up to 1 week, oregon frost for up to 6 months.

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

Ingredients

measuring cup

Servings: 4-6

  • 1/4 cupful extra-virgin olive oil
  • 2 cups (6 3/4 ounces) sliced almonds
  • 2 tablespoons harissa spice blend (may substitute chili powder)
  • One (2 to 2 1/2 -pound) caput cauliflower, trimmed and chopped into 1-inch chunks
  • 1 mean yellowish bulb (10 ounces), chopped
  • 6 cups water, positive much arsenic needed
  • 2 teaspoons good oversea salt, positive much to taste
  • 2 tablespoons caller citrus juice, positive much to taste
  • 1 cupful lightly packed caller cilantro, chopped

Nutritional Facts

Per serving (based connected 6)

  • Calories

    372

  • Fat

    30 g

  • Saturated Fat

    3 g

  • Carbohydrates

    20 g

  • Sodium

    835 mg

  • Protein

    12 g

  • Fiber

    9 g

  • Sugar

    6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

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

Tested by Joe Yonan.

Published October 10, 2020

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Updated March 17, 2026

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