Cauliflower And Almond Soup Recipes

MOROCCAN SPICED CAULIFLOWER & ALMOND SOUP

Steps:

• Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.

MOROCCAN CAULIFLOWER AND ALMOND SOUP

Steps:

• In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., 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.

CAULIFLOWER SOUP WITH ALMONDS

Steps:

• Wash leek slices in a bowl of cold water, agitating, then lift out and pat dry.
• Melt butter with water in a 4- to 5-quart heavy saucepan over moderate heat. Add cauliflower and leek and cook, uncovered, stirring occasionally, until cauliflower begins to soften (do not let brown), about 5 minutes. Add coriander and cook, stirring, 1 minute, then add broth, milk, salt, and pepper and bring to a simmer, stirring occasionally. Reduce heat and gently simmer, covered, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes.
• While soup is cooking, toast almonds in a dry skillet over moderately low heat, stirring frequently, until fragrant and a shade darker, about 3 minutes.
• Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth. Serve soup topped with almonds.

CAULIFLOWER WITH ALMONDS

Steps:

• Trim leaves from cauliflower, leaving 1 in. of stem for support. Place in Dutch oven; add hot water that covers stem but does not touch head. Cover and steam until tender, about 12-15 minutes. Meanwhile, melt butter in a small saucepan; blend in flour and salt. Add milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. To serve, cut off stem and place cauliflower in a serving dish. Spoon the sauce over and sprinkle with cheese, almonds and paprika. Accompany with green beans if desired.

MOROCCAN SPICED CAULIFLOWER AND ALMOND SOUP

Steps:

• Cut the cauliflower into small florets.
• Heat oil in a large pan over medium-high heat and fry ground cinnamon, cumin and coriander and 2 tablespoons harissa paste for 2 minutes.
• Add the cauliflower, broth and 2 oz. of the almonds. Cover and cook for 20 minutes until the cauliflower is tender.
• Blend soup with a stick blender, or in batches in a blender until smooth. Return to heat.
• Ladle into warm bowls and drizzle with remaining harissa and a sprinkle of remaining almonds.

CAULIFLOWER AND ALMOND SOUP

Steps:

• Add first 5 ingredients to crockpot and cook on high for 3 hours.
• Add almonds and use a hand held blender to puree to soup.
• Add half of the chives.
• To serve, laddle into bowls, drizzle with cream and sprinkle with remaining chives.