Dinner Recipe

Potato & Cauliflower Soup With Harissa

cauliflower and potato soup vegan recipe

Hearty Cauliflower and Potato Soup

Packed with flavour, this harissa cauliflower and potato soup is hearty, filling and perfect for the colder months of the year. Completely vegan and gluten free, it’s perfect to make for friends and family.


Ingredients Breakdown

Potato and Cauliflower- The main bulk of the soup comes from the potatoes and cauliflower which help make this soup / stew extra hearty. I find that if you dice the potatoes into bite size pieces it keeps the cooking time nice and low.

Harissa- I’ve used a homemade harissa as I prefer the flavour which I’ve linked here. If you buy shop bought, the flavour can be quite concentrated so make sure you use the 1tbsp instead of the recommended 3tbsp for homemade.

Chargrilled Peppers- Using the jarred chargrilled peppers marinated in olive oil usually adds a kick of flavour. They’re smokey and have a gorgeous texture that works really well in this stew.

Chickpeas- This is an optional ingredient but I find it helps bulk out the recipe, especially if cooking for a bunch of people.

Vegetable Stock- If doubling up this recipe, remember to double up the stock. I’ve used just boiling water and a stock cube (with an extra half for this recipe). Keep your eye out for reduced salt stock cubes too, that way you can add salt yourself when taste testing.


cauliflower and potato soup vegan recipe


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Potato & Cauliflower Harissa Soup

Packed with flavour, this harissa cauliflower and potato soup is hearty, filling and perfect for the colder months of the year. Completely vegan and gluten free, it's perfect to make for friends and family.
Prep Time 10 mins
Cook Time 20 mins
Servings 4 people

Ingredients
  

  • 200 g drained chickpeas
  • 1 small cauliflower head chopped into bite size florets
  • 1 red onion finely diced
  • 3 cloves garlic finely diced / pressed
  • 4 jersey potatoes diced into bite size pieces
  • 2 chargrilled peppers I use the ones jarred in olive oil
  • 1.2 l vegetable stock I use boiling water and 1 1.5 stock cubes
  • ½ cup passata can use tinned chopped tomatoes
  • 1/2 tsp fennel seeds
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 heaped tsp smoked paprika
  • 3 tbsp harissa paste if using shop bought harissa only add 1 level tbsp
  • 100 g spinach fresh or frozen

For the toasted seed topping

  • 1 tsp black sesame seeds
  • 1 tsp white sesame seeds
  • 2 tbsp cashew nuts

Instructions
 

  • Finely dice the red onion and fry off in 1tbsp of olive oil until softened, then add the minced garlic and fry for a further 60 seconds
  • Add the chopped peppers, drained chickpeas, and chopped potatoes and fry for a further 5 minutes in the pan
  • Then add the stock, harissa and all the spices and bubble for 15 minutes
  • Add the spinach and cook for a further 3 minutes
  • In a small frying pan add the seeds and bring to a medium heat to toast for the last 5 minutes whilst the soup is bubbling
  • Most important part - taste test the soup, seasoning with salt and pepper to taste
  • Serve up in a bowl and top with an extra drizzle of harissa and the toasted seeds

Notes

  1. Add the finely diced garlic to the pan with the olive oil, then place on a medium heat. This helps prevent the onion from browning quickly
  2. If using my home made harissa (recipe here) add around 3 tbsp to the soup, however if using a shop bought, this can have a much more concentrated flavour so only use 1 level tbsp.

 

 

If you like this recipe why not try my Tuscan Wild Mushroom Soup

vegan mushroom tuscan soup

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