Moroccan Spiced Cauliflower Soup

Friends, I’d like to introduce you to my new favorite soup! This Moroccan Spiced Cauliflower Soup is spicy, warming, hearty and just so delicious. It’s super easy to make and requires very few ingredients (outside of the spice list!) – just perfect for those nights you find yourself just a little tight on time. 

The cauliflower and other vegetables are first roasted in a spice mix – a little like ras el hanout – to really bring out a little extra flavour in the veggies. After roasting everything gets thrown into a pot with the vegetable stock and simmers away for 20 minutes to infuse the flavours a little more. Blitz it up with an immersion blender, mix through the almond milk and you have yourself a very spicy little number that will warm the very cockles of your heart. 

I always like to add a little something to garnish the soup, in this case, I’ve topped with some harissa roasted chickpeas. They are just the perfect accompaniment in my opinion – in fact, I could probably eat these crispy balls of harrisa goodness just by themselves. Obviously you can leave these off if you don’t fancy them, but they’re honestly scrumptious!

Added bonus, this soup will fill your house with a mouthwatering aroma that will make you want to book a trip to Morocco ASAP. See you soon, Marrakech! 

Moroccan Spiced Cauliflower Soup

Ingredients

1 Large Cauliflower Head – cut into florets
1 Onion – chopped
1 Medium Carrot – chopped
6 Garlic Cloves 
3 tbsp Olive Oil
1 tsp Cumin
1 tsp Coriander
1 tsp Paprika
1/2 tsp Chilli Flakes 
1/2 tsp Cardamom Powder
1/2 tsp Turmeric
1/2 tsp Cinnamon 
1L of Vegetable Broth
Juice of 1 Lemon
250ml Almond Milk
Pinch of salt and pepper

For the Harissa Roasted Chickpeas:

1 x 400g tin of Chickpeas
2 tbsp Harissa Paste
1 tbsp Olive Oil

Method

1. Preheat oven to 200 degrees celsius
2. Place all vegetables – cauliflower, carrot, onion and garlic (leave garlic in skin during the roasting process) – and place on a large baking tray
3. Mix together all the spices and 3 tbsp of olive oil and then drizzle over the vegetables on the tray. Toss the vegetables to spread the marinade over more evenly
4. Place in preheated oven and roast for 40-50 minutes – flip them half way through the roasting process to ensure even cooking
5. Once vegetables are roasted and tender, remove from the oven. Squeeze the garlic out of its skin and into a large pot over medium-high heat with the rest of the vegetables.
6. Add the 1L of vegetable broth and bring to the boil. Reduce to a simmer and allow to bubble away for 15-20 minutes so the flavours can develop
7. Remove from heat and use an immersion blender to blend the soup. Add in the almond milk and lemon juice then blend further until well-combined. Taste and season as desired.
8. Top with the harissa roasted chickpeas and chopped coriander before serving. 
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Harissa Roasted Chickpeas:

1. Preheat oven to 200 degrees celsius
2. Drain the chickpeas and place in a bowl
3. Add 2 tbsp of harissa paste and olive oil and mix ingredients until chickpeas are fully covered
4. Transfer to a baking tray and place in the oven
5. Cook for 15-20 minutes or until chickpeas are just a little crunchy
6. Serve on top of your soup! 

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