<div>Serves: 4</div> <div><b> </b></div> <div><b>Ingredients</b></div> <div>• 1 teaspoon extra virgin olive oil</div> <div>• 1 large onion, peeled and chopped small</div> <div>• ⅓ cup slivered almonds</div> <div>• 1 large cauliflowers, trimmed and cut into small pieces</div> <div>• 1 teaspoon harissa</div> <div>• 1 teaspoon cumin</div> <div>• 1 litre chicken stock</div> <div>• Salt to taste (check before adding, especially if using commercially made stock)</div> <div>• Extra almonds or fresh coriander to garnish if desired</div> <div><b> </b></div> <div><b>Instructions</b></div> <div>Heat up a medium pot and add olive oil.</div> <div>Fry onion and almonds over medium heat for a few minutes, stirring regularly.</div> <div>Add cauliflower, harissa and cumin and stir for a minute or two before adding chicken stock.</div> <div>Bring to the boil and then simmer for twenty minutes.</div> <div>Use a stick blender to puree soup and then serve.</div> <div></div> <div><em>The Carousel</em> would like to thank <a href="http://australianalmonds.com.au/" target="_blank" rel="noopener noreferrer">Australian Almonds</a> for this recipe.</div>
