Here’s another incredibly easy and heart-warming soup you can try at home - and that can make your mind travel despite these difficult times of lockdown :)

Yield: 2-3 servings

What you’ll need:

- 1 large cauliflower

- 1/2 cup almonds + extra to serve

- 1/4 cup cashews (optional)

- 1 tablespoon harissa + extra to serve

- 1/2 tablespoon ground cinnamon

- 1 teaspoon cumin (ground or seeds)

- 1 teaspoon coriander (ground or grains)

- 2 tablespoons olive oil

- 1L vegetable stock

- salt and pepper to taste

- balsamic vinegar to serve (optional)

Pour the olive oil into a pot and take it to a heat. Add the harissa, cinnamon, cumin and coriander, and stir for a minute or so.

After washing and cutting the cauliflower, add it into the pot; incorporate the chopped almonds (and cashews if you wish), and stir again for a minute or two at low-medium heat, to help these ingredients soak in the flavor of the spices mix.

Season with salt and pepper to taste, then pour the vegetable stock - I prefer not to fully cover the veggies with stock, I usually stop at about 1-1.5 inches to the surface, so that when I mix it up it stays nice and creamy and not too liquid.

Cover with a lid and let it boil for about 20 minutes, or until the cauliflower softens, on medium-low heat.

Once you are satisfied with the consistency of the cauliflower, turn off the heat, and mix everything up with a blender. Remember to taste and adjust the flavor with spices, salt or pepper if needed!

Upon serving, garnish a few more chopped almonds, a drizzle of harissa and, if you wish, a teaspoon of balsamic vinegar.

Enjoy!