Vickys Spiced Cauliflower Soup, GF DF EF SF

Dry fry the almonds until they're turning golden and you can smell them toasting

Heat the oil in a large pan and gently fry the ground spices and harissa paste for 2 minutes

Put the cauliflower, stock and almonds into the pan. Bring to the boil then simmer, covered, for 25 minutes or until the cauliflower is soft

Put the whole lot through a blender and puree smooth

Serve with a scattering of toasted almonds over the top and a grind of fresh black pepper

You can use ground almonds instead of flaked, just throw them in the soup after simmering and stir through before blending