Harissa-Spiced Cauliflower-Almond Soup

177milkstreet.com

Pete

Servings

45 MINUTES

CUP EXTRA-VIRGIN OLIVE OIL

1½

CUPS SLICED ALMONDS

TABLESPOONS HARISSA SPICE BLEND

MEDIUM YELLOW ONION, CHOPPED

2½

POUND HEAD CAULIFLOWER, TRIMMED AND CUT INTO 1-INCH CHUNKS

KOSHER SALT

CUP LEMON JUICE

CUP LIGHTLY PACKED FRESH CILANTRO, CHOPPED

DIRECTIONS

01 In a large pot, cook the oil, almonds and harissa, stirring, until the oil bubbles. Set aside ½ cup of the mixture. Add the onion and cauliflower to the pot. Cook, stirring, until the cauliflower begins to soften. Add 7 cups water and 1 tablespoon salt, then boil. Cover and cook until fully tender. Use a blender to puree in batches, then return to the pot. Add the lemon juice and reheat. Season with salt. Serve topped with the cilantro and the reserved almond mixture. SEE IT 01 In a large pot, cook the oil, almonds and harissa, stirring, until the oil bubbles. Set aside ½ cup of the mixture. Add the onion and cauliflower to the pot. Cook, stirring, until the cauliflower begins to soften. Add 7 cups water and 1 tablespoon salt, then boil. Cover and cook until fully tender. Use a blender to puree in batches, then return to the pot. Add the lemon juice and reheat. Season with salt. Serve topped with the cilantro and the reserved almond mixture. SEE IT

Directions at 177milkstreet.com

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