Moroccan Cauliflower and Almond Soup

Ingredients

• 1 large head cauliflower (about 3-1/2 pounds), broken into florets
• 6 cups vegetable stock
• 3/4 cup sliced almonds, toasted and divided
• 1/2 cup plus 2 tablespoons minced fresh cilantro, divided
• 2 tablespoons olive oil
• 1 to 3 teaspoons harissa chili paste or hot pepper sauce
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• Additional harissa chili paste, optional

Directions

1. In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. 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 1/4 cup almonds and 2 Tbsp. cilantro, and additional harissa chili paste if desired.