Perfectly creamy cauliflower soup with beautiful harissa spices is the ultimate when it comes to warming soups. I love this soup all year round. Harissa is such a beautiful blend of spices that you can pick up from most super markets and is a really easy way to add restaurant quality flavour to your dishes.
I love to serve this soup with crunchy roasted almonds on top with an extra sprinkle of harissa alongside some good quality sour dough bread. I’ve cooked this recipe so many times for my friends and family, it’s always regularly requested.
This soup is so versatile you can adapt it as you like. To mix it up you can try it with the harissa spices (my favourite) or for something different, leave the spices out and enjoy cauliflower in all it’s glory. You could even add some fresh parsley to a plain cauliflower soup or some fresh thyme. When making this soup without the harissa, I often throw in an extra half head of cauliflower to really make the cauliflower flavour blossom.
If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist I would love to see what you’re all getting up to in your kitchens, so stay in touch
Talitha
x
Add everything except the harissa and coconut cream to a large pot and bring to the boil. Reduce to a simmer and cook for 20 minutes or until the cauliflower is super soft.
Turn heat off, add coconut cream and harissa and using a stick blender, blend until creamy and smooth.
Taste and adjust seasonings by adding salt and pepper or a touch more harissa - I usually like to add approx. 1.5 tablespoons of harissa altogether but you might like more or less.
Serve with crusty bread, an extra sprinkling of harissa or even some toasted roughly chopped almonds for a beautiful contrasting texture. Enjoy!
Ingredients
Directions
Add everything except the harissa and coconut cream to a large pot and bring to the boil. Reduce to a simmer and cook for 20 minutes or until the cauliflower is super soft.
Turn heat off, add coconut cream and harissa and using a stick blender, blend until creamy and smooth.
Taste and adjust seasonings by adding salt and pepper or a touch more harissa - I usually like to add approx. 1.5 tablespoons of harissa altogether but you might like more or less.
Serve with crusty bread, an extra sprinkling of harissa or even some toasted roughly chopped almonds for a beautiful contrasting texture. Enjoy!
