Moroccan Cauliflower And Spiced Almond Soup Recipe

About this recipe

A fragrant and hearty Jain-friendly soup featuring tender cauliflower, spiced almonds, and aromatic herbs, perfect for a satisfying dinner.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 300 g Organically Grown Cauliflower
• 1 kg Popular Essentials Cashews Whole
• 45 g On1Y Cinnamon Powder
• 100 g X 3 Mtr Coriander Powder Combo
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pc (50 g) On1Y Pepper Grinder
• 100 g Tata Sampann Whole Spices Cumin Seed

Instructions

1. 1. In a 5- or 6-quart slow cooker, combine 1 head of cauliflower (cut into florets), 6 cups of water, 1/2 cup chopped fresh cilantro, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1-1/4 teaspoons salt, and 1/2 teaspoon pepper.
2. 2. Cook the mixture, covered, on low heat until the cauliflower is tender, about 6-8 hours.
3. 3. Once cooked, puree the soup using an immersion blender until smooth. Alternatively, cool the soup slightly and puree it in batches using a countertop blender, then return it to the slow cooker.
4. 4. Heat the pureed soup through and adjust seasoning if needed.
5. 5. Serve the soup hot, garnished with additional chopped fresh cilantro.