Moroccan-spiced carrot and cauliflower soup with dukkah bread dippers

Heat oil in a large saucepan on medium-high. Cook onion, stirring occasionally, for 3 minutes. Add carrot, cauliflower and potato, and cook, stirring occasionally, for 6-8 minutes or until vegetables start to turn golden.

Add garlic and harissa. Stir for 1 minute or until fragrant. Stir in stock and season. Cover and bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until vegetables are very tender. Remove from heat. Cool for 10 minutes.

Using a stick blender, blend soup until smooth. Set aside to cool completely.

Meanwhile, make Dukkah bread dippers. Combine butter, dukkah, garlic and parsley in a bowl. Season. Cut bread into 1.5cm thick slices diagonally, being careful not to cut the whole way through. Spread butter mixture evenly over both sides of bread slices. Wrap tightly in foil. Freeze for up to 3 months.

Transfer soup to a large, airtight,

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. Freeze for up to 3 months.

Thaw soup in the fridge overnight.

Preheat oven to 180°C fan-forced (200°C conventional). Place frozen bread, in foil, on an oven tray. Bake for 30 minutes or until butter has melted and bread is heated through.

Meanwhile, place thawed soup in a large saucepan on medium-high heat. Bring to the boil. Reduce heat to low and simmer, stirring occasionally for 15 minutes or until heated through. Stir in cream.

Divide soup among serving bowls and sprinkle with sunflower seeds and almonds. Drizzle with extra cream and sprinkle with coriander. Serve with toasted bread dippers.