Moroccan Cauliflower and Almond Soup

Ingredients

• 1 lg head cauliflower, broken into florets
• 6 cups vegetable stock
• 3⁄4 cup sliced almonds, toasted and divided
• 1⁄2 cup plus 2 Tbs minced fresh cilantro, divided
• 2 Tbs olive oil
• 1 to 3 tsp harissa chili paste or hot pepper sauce
• 1⁄2 tsp cinnamon
• 1⁄2 tsp cumin
• 1⁄2 tsp coriander
• 1‌1⁄4 tsp salt
• 1⁄2 tsp pepper
• Additional harissa chili paste, optional

Directions

1. In a slow cooker, combine cauliflower, vegetable stock, 1⁄2 cup almonds, 1⁄2 cup cilantro and the next 7 ingredients through pepper. Cook, covered, on low until cauliflower is tender, 6-8 hours.
2. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.