To prepare Moroccan Spiced Cauliflower And Almond Soup Recipe, in a pressure cooker, heat olive oil and add garlic, onions, almonds and cauliflower florets along with jalapenos (or chillies if using) and sauté for about 2 to 3 minutes on medium low heat.

Add the spice powders (coriander, cumin and cinnamon) along with the chili paste and fry again for about a minute.

Add about 1 to 1-1/2 cups of water in the pressure cooker and close the lid. Cook on high for about 2 whistles.

If using a saucepan, cook, covered for about 15 to 20 minutes until the cauliflower is tender.

Once cooked, drain the soup into a pot over a colander.

Remove the slit jalapenos and blend the cooked vegetables in a blender to a smooth paste.

Add the blended vegetables to the drained liquid and mix well.  Add more water if necessary to get the consistency you want.

Add salt to taste. Bring to a boil in a saucepan and simmer for about 2 to 3 minutes.

Serve garnished with almonds, scallion greens or coriander leaves/cilantro and a drizzle of chili paste.

Aromatic and exotic Moroccan spiced cauliflower and almond soup recipe is ready to be served with a crusty bread like gambang.