Ingredients
1 large head cauliflower, broken into florets (1 ¾ lbs)
6 c water
2 T Vegetarian Better Than Bouillon
½ c plus garnish chopped almonds, toasted
½ c plus garnish minced fresh cilantro
2 T olive oil
2 t harissa chili paste
¼ t ground cinnamon
½ t ground cumin
½ t ground coriander
½ t salt
½ t pepper
Directions
1 In a slow cooker, combine cauliflower, water, bouillon, ½ cup almonds, ½ cup cilantro and the rest of the ingredients. Cook covered on low until cauliflower is tender, 6 hours.
2 Puree. Serve garnished with almonds and cilantro.
If I were trying to make this soup sound good, I would describe it as “earthy with a bit of spice”, but I’m sorry to say that this recipe yielded a soup that was flat and bitter. The expected sweetness of the cauliflower and almonds did not cut through the bitter combination of spiced used. Maybe adding more salt and harissa to the soup and finishing it with a drizzle of olive oil to cut the bitterness would help. I was so looking forward to this soup, and I was so disappointed. I love cauliflower and was so happy to finally get a cauliflower soup in this series. Maybe reducing the water/bouillon amount and leaving some of the cauliflower in florets would have given a little balance to the bitterness. Hmm. Soup #49 left me wondering and wanting. But I think I’ll try harissa in other recipes!
If you’d like to see the original recipes my posts are based on or read Taste of Home’s article that inspired my 50 Soups in 25 Weeks blogging, go to: https://www.tasteofhome.com/collection/soups-to-keep-you-warm-this-fall/.
