Harissa-Spiced Cauliflower Almond Soup
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.
Makes 4 to 6 servings
1⁄ 4
cup extra-virgin olive oil
2 cups (63⁄ ounces) sliced
4 almonds
2 tablespoons harissa spice blend (may substitute chili powder)
1 (2 to 21 ⁄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
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 caulif lower 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 caulif lower 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⁄ cup at a time, until
4 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.
Storage note: The soup can be refrigerated, without the garnish, for up to 1 week or frozen for up to 6 months.