Moroccan Cauliflower and Almond Soup

Another Moroccan recipe, this time in the form of a soup. I have probably said it before, but soups are one of the quickest ways to produce a tasty and nourishing meal.
Use only the freshest of cauliflowers. They should have white and firm little rosettes and the green should be really green, just like on the photo below.
This soup is very quick and easy to make, and yet so very tasty.

Ingredients

1 large head cauliflower
1 l vegetable or chicken stock
50 g toasted almond flakes
half a cup of fresh coriander /cilantro
2 Tbsp olive oil
1 to 3 tsp harissa chili paste
1/2 tsp  ground cinnamon
1/2 tsp ground cumin
1 1/4 tsp salt (optional, depends on the saltiness of the stock)
1/2 tsp pepper

Method

1. Cut the cauliflower into small pieces and sauté them for a few minutes in the olive oil.

2. Add the stock, vegetable for vegetarians and vegans or chicken stock

3. Add all the spices and the chili paste. Before you add any salt or pepper, taste the stock, as some stock is more salty than others.

4. When the cauliflower is cooked, ( after approx. 20 min), puree the soup, add the fresh cilantro/coriander and add the toasted almonds just before serving.

As it happens, for once I did not take any photo of the finished Product. The soup was gone before I thought of it. So I decided to show you a wonderful display of vegetables to motivate you to use more fresh vegetables to make tasty soups.