Harissa Spiced Cauliflower Soup

No comments


a.jpgA warming and delicious twist to a traditional cauliflower soup.

Serves 4


  • 1 cauliflower
  • 1 large onion, finely chopped
  • 2 garlic cloves, chopped
  • 2tbsp olive oil
  • 4tsp harissa spice
  • 1/2tsp fresh thyme
  • 1 ltr vegetable stock
  • 100ml double cream
  • 1 tin chickpeas, drained


  1. Roughly chop the cauliflower, even the stalk as this is full of great flavor.
  2. In a large saucepan add 1 tbsp of the olive oil and gently fry the onions and garlic until soft.
  3. Add 2tsp of the harissa spice, fresh thyme and 3/4 of the cauliflower and continue frying for approx 5 minutes.
  4. Pour in the vegetable stock, simmer for 15-20 minutes until the cauliflower is soft. Leave to cool slightly before blending.
  5. Whilst the soup is cooking, toss the last of the cauliflower with 1 tsp of harissa spice and roast in the oven until soft. About 200°C / 180°C fan / Gas 5.
  6. Pop the drained chickpeas into a frying pan and cook over a medium heat until they start to char a little. Add the tsp of the harissa spice and continue to cook for 2 minutes. Leave to cool.
  7. Blend the cooled soup until smooth with the double cream and add a little salt and pepper to taste.
  8. To serve, spoon the soup into bowls, top with the roasted cauliflower, charred chickpeas and a little thyme.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s