Moroccan spiced Cauliflower and Almond soup is my take on a comforting soup from the North African region.  It is a perfect blend of humble cauliflower with the nutty flavor of almonds, infused with aromatic spices like coriander, cumin and cinnamon and a spicy kick from the chili paste!!! With toasted whole wheat bread on the side, you have a complete healthy meal!! Cauliflower is one vegetable I hesitate to buy as the only dish I really enjoy using cauliflower is fried cauliflower pakodas/fritters/kurkuri!!! Although it tastes heavenly, the fried element dissuades me from making it too often. Another favorite of mine which retains the crunch of this beautiful vegetable is Tandoori Gobi Tikka! Cooking cauliflower is also not that appetizing as it gets mushy in a blink! The only way we love it if it is flash cooked to retain its crunch and flavor like in this amazing traditional Pathare Prabhu style Gobi Bhujana! But,who does not love soups? When I came across this exotic soup online, it fascinated me. The cold wintry nights are perfect for just such a hot soup.  They bring comforting warmth all over. With some cauliflower florets in my refrigerator and almonds in the pantry, I decided to try this spice infused soup for a Moroccan experience!!!

Spice powders like coriander, cumin and cinnamon powders are always in stock. The spicy element in the soup intrigued me. The original recipe uses Harissa (a North African chili pepper paste).  I have used my homemade chili-garlic paste. If you dread the heat, just use the humble jalapeno/green chilies. Using my good old pressure pan, soup was ready in no time!! You can make this in a saucepan too, just takes a longer time. Just blitz the whole cooked mixture in a blender, food processor or just a hand blender.  Smooth, soothing, spicy (from the chili paste) and nutty vegan soup is ready to slurp away!!! For more soups to warm you up this winter, do try:

Tomato Carrot soup Easy Mexican Vegetarian soup Creamy Mushroom soup Beetroot soup/rasam Celery Soup with Cumin

Let’s warm up this winter with this easy Pressure Cooker Cauliflower Soup Moroccan style!

[yumprint-recipe id=‘82’] Cook Time: 30 minutes

1 to ½ cups cauliflower florets ¼ cup almonds ¼ cup roughly chopped onions 2 cloves of garlic (1 if large) ½ teaspoon coriander powder ½ teaspoon cumin powder ¼ teaspoon cinnamon powder ½ teaspoon chili garlic paste Or 2 green chilies/jalapenos slit 2 tablespoons olive oil Salt to taste For garnishing: Extra almonds, slivered or chopped (optional) Chopped green onions or chopped coriander leaves

Instructions Notes You can use any oil you prefer instead of olive oil. PIN or SHARE for later:

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