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.
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.
Potato, Cauliflower & Harissa Soup
For the stock
- 3 cloves garlic finely diced / pressed
- 1 red onion finely diced
- 400 g passata can use tinned chopped tomatoes
- 1.2 l vegetable stock I use boiling water and 1 1.5 stock cubes
- 1 tsp fennel seeds give them a smush with the back of your spoon to help release the flavour
- 1 1/2 tsp ground coriander
- 2 tbsp smoked paprika
- 1 1/2 tbsp cumin
- 3 tbsp harissa paste if using shop bought harissa only add 1 level tbsp
For the Filling
- 220 g drained chickpeas A 400g tin of chickpeas will drain to roughly 220g
- 1 large cauliflower head chopped into bite size florets
- baby potatoes, any white potato will work roughly around 500g of potato cut into bite sized pieces to help cook quicker
- 100 g chargrilled peppers I use the preserved jarred ones, chopped up
- 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
- 1 tbsp dairy free yogurt with a drizzle of harissa on top too to each bowl if you like
- In a deep pot or frying pan add 1 tbsp of olive oil then throw in the fennel seeds along with the diced red onion and fry for around 4 minutes
- Add the minced garlic and fry for a further 60 seconds before adding the drained chickpeas, chopped potatoes & cauliflower along with the dried cumin, paprika and coriander, toss so all the flavours mix together
- Add the chopped preserved peppers, drained chickpeas, and chopped potatoes then add the passata and vegetable stock, pop a lid on top and allow to simmer for 15 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
- Once the potatoes and cauliflower are tender add the spinach to heat through just before serving
- Most important part - taste test the soup, season with salt and pepper to taste until perfect
- Serve up in a bowl and top with a spoonful of dairy free yogurt and an extra drizzle of harissa. Add the toasted seeds and enjoy!
- 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.
- I find antipasti jars of red peppers really give this dish the smokey flavour so don't hold back! Add an entire 200g jar (just don't add the oil) to the pot, slice up those peppers and enjoy
- Highly recommend mixing harissa in with the yogurt before serving
- Cut the potatoes and cauliflower into bite sized pieces to help with the cooking time, and to make it easier to eat!
- Feel free to add more passata to the pot if you like, it'll make it a lot more concentrated in tomato flavour but will be delicious