Moroccan spiced cauliflower & almond soup

Ingredients

• 1 large cauliflower 
• 2 tbsp olive oil 
• 0.5 tsp ground cinnamon 
• 2 tbsp harissa 
• 1 l chicken stock see hot
• 50 g almonds flaked toasted

Equipment

• frying pan

Directions

1. Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan.
2. 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.