Are you a fan of cauliflower? Then I have a delicious recipe for you: cauliflower soup with Ras el Hanout and harissa. This soup is packed with Moroccan flavors and is highly recommended! On cold days, there’s nothing better than a warm bowl of soup. This nutritious, vegetarian, and flavorful soup is sure to be a hit.
This recipe is originally from Culinea.nl, and is tasty whether you eat it for lunch, as a starter, or as a complete dinner
Vegetable Soups
By vegetable soup, I don’t mean the classic soup with vegetable pieces, vermicelli, and meatballs like my mother-in-law used to make. No, I’m talking about a delicious creamy soup made from pureed vegetables. This is a fantastic way to increase your vegetable intake, especially when served for lunch.
You can make a creamy soup from countless vegetables. Just check out the “soups” category on the website. You’ll find recipes with cauliflower, beets, broccoli, zucchini, celeriac, kohlrabi, bell pepper, parsnip, pumpkin, leek, carrot, fennel, sweet potato, and more. All of them are packed with vegetables and bursting with flavor!
Cauliflower
Cauliflower is one of the most popular vegetables in the Netherlands. When in season, it’s affordable, healthy, and very versatile. You can boil, bake, roast, grill, fry, or oven-bake it. You can also turn it into cauliflower rice, puree, dips, or soup. Slice cauliflower into thick pieces and roast or fry them for delicious vegetarian cauliflower “steaks.” Want to know how to cook cauliflower?
Ras el Hanout and Harissa
Ras el Hanout is a flavorful Moroccan spice blend that can contain more than twenty different spices.
Harissa is a spicy North African red sauce made from peppers, tomatoes, cumin, coriander, and garlic. It has a heat level similar to sambal. Use harissa sparingly, as it can be quite spicy.
Both ingredients are now available in most large supermarkets. They give this soup a delicious, authentic flavor.
Broth
For this soup, I used homemade vegetable broth. I always make a large batch and freeze it in portions. Of course, if you’re short on time, you can use bouillon cubes instead.
Cauliflower Soup Recipe
Ingredients
- 1 large (1 kg) cauliflower
- 1 large onion
- 3 cloves of garlic
- Olive oil
- 1 liter broth
- 2 tbsp ras-el-hanout
- 1 tbsp harissa
- Salt and pepper
To serve
- 4 tbsp Greek yogurt
- 25 g pistachios
- 40 g pomegranate seeds
- 6 sprigs of coriander
Preparation
STEP 1
Cut the cauliflower into very small pieces. Finely chop the onion and garlic.
STEP 2
Sauté the onion in a large (soup) pot with olive oil. Then add the garlic, cauliflower, ras-el-hanout, and harissa, and sauté for a few minutes.
STEP 3
Pour in the broth and bring it to a boil. Reduce the heat to medium and let it simmer for about 20 minutes until the cauliflower is nice and soft.
STEP 4
Blend the soup until smooth using an immersion blender or a regular blender. If the soup seems too thick, add some extra broth or water.
STEP 5
Season with salt and pepper if needed. Pour the soup into bowls or deep plates.
STEP 6
Top with a spoonful of Greek yogurt and garnish with pistachios, pomegranate seeds, and chopped coriander leaves.
