How To Make Moroccan Spiced Cauliflower & Almond Soup
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Serves:
Ingredients
- 1 medium cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon Moroccan spice blend
- 4 cups vegetable broth
- 1/2 cup almond butter
- 1/2 cup almond milk
- Salt and pepper, to taste
- Sliced almonds, for garnish
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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Toss the cauliflower florets with 1 tablespoon of olive oil and spread them out on a baking sheet. Roast in the oven for 25-30 minutes, until they are golden brown and tender.
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In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
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Stir in the Moroccan spice blend and cook for another minute to toast the spices.
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Add the roasted cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth.
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Stir in the almond butter and almond milk. Season with salt and pepper to taste.
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Serve the soup hot, garnished with sliced almonds and fresh parsley.
Nutrition
- Calories : 265kcal
- Total Fat : 19g
- Saturated Fat : 2g
- Sodium : 782mg
- Total Carbohydrates : 20g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 8g
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