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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients
  

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

Instructions
 

  • 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!

Notes

 
  1. 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.
  2. 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
  3. Highly recommend mixing harissa in with the yogurt before serving
  4. Cut the potatoes and cauliflower into bite sized pieces to help with the cooking time, and to make it easier to eat!
  5. 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