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Spicy Cauliflower and Potato Soup
Ingredients
  • 1 large cauliflower
  • 2 medium russet potatoes
  • 2 T. olive oil
  • 1/2 t. each ground cinnamon cumin and coriander
  • 1/2 to 1 T. harissa paste or to taste
  • 1 15- ounce can of fire-roasted tomatoes
  • 5-6 C. vegetable broth
  • 1/2 C. toasted sliced almonds
  • 3/4 C. heavy cream
  • 3/4 C. half and half
  • Salt and pepper
  • Chopped cilantro and sour cream to garnish
Instructions
  1. Cut the cauliflower into small florets. Peel and cube the potatoes.
  2. Heat olive oil in a soup pot or Dutch oven. Fry spices and harissa paste in the hot olive oil stirring constantly. This will take one or two minutes. Add the cauliflower, potato cubes, tomatoes, broth and almonds. Cover and cook for about 30 minutes until the cauliflower and potatoes are tender.
  3. Blend the soup but leave some texture in the soup. Add the cream and half and half. Season with salt and pepper to your taste. Add more broth if your soup is too thick. Add more harissa paste (I used Trader Joe's brand.) if you want more spice. I enjoy spicy food but 1/2 T. of harissa was enough for me in this soup. I'm sure that depends upon the harissa you are using. (Harissa, for the uninitiated, is a hot Tunisian chili pepper paste. The paste has gotten a lot of attention in recent years and is now pretty commonly available in markets. There is a really special harissa that contains rose petals that is more difficult to source.)
  4. Serve garnished with chopped cilantro and a dollop of sour cream.