Soups are a great way of getting your veggies in. But you knew that already. But some soups, especially like this one here, can really pack it away. I make this at least once a weekalbeit with different variations of vegetables and spices bung them all on a tray, roast, blend, soup for days.

I had odd bits of pumpkin, carrot, sweet potato and cauliflower languishing in the fridge from last week that needed using up. Since this vegetable medley had a Moroccan theme going for it, I used whole spices this time around – coriander and cumin, and couldn’t resist the littlest smidgen of harissa to amp it up (this stuff is hot, so use with caution). I prefer using whole spices wherever possible but especially while roasting, since the ground powders have the tendency to catch and burn. Also, the flavour of whole spices is infinitely greater.

 

I can sometimes be a little heavy-handed with the harissa paste. I don’t know if the brand that I use is extra potent or not, but adding a dash of milk or coconut milk to temper the heat is a neat trick in case of such an emergency. Use judiciously lest it overpower everything else.

 

Print
SPICY HARISSA AND VEGETABLE SOUP
Servings
3-4
Ingredients
  • 200 grams pumpkin, cubed
  • 200 grams sweet potato, cubed
  • 200 grams carrots, cubed
  • 200 grams cauliflower, cut into florets
  • 1 medium onion, cubed
  • 3 cloves of garlic
  • 2 stalks of fresh thyme
  • 1/2 tsp harissa paste*
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 tbsp oil
  • 2 cups vegetable stock or water
  • Freshly ground black pepper
  • Salt, to taste
Servings
3-4
Ingredients
  • 200 grams pumpkin, cubed
  • 200 grams sweet potato, cubed
  • 200 grams carrots, cubed
  • 200 grams cauliflower, cut into florets
  • 1 medium onion, cubed
  • 3 cloves of garlic
  • 2 stalks of fresh thyme
  • 1/2 tsp harissa paste*
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 tbsp oil
  • 2 cups vegetable stock or water
  • Freshly ground black pepper
  • Salt, to taste
Instructions
  1. Preheat oven to 160 C (320 F). Line a baking tray with aluminium foil and tip the vegetables, onion, garlic, and thyme leaves onto it. Mix together the harissa paste, oil, salt, pepper, coriander seeds and cumin seeds in a small bowl. Pour over the vegetables and toss to coat all the pieces evenly. Roast for 55-60 minutes and set aside to cool slightly.
  2. Once cool enough to handle, blend the vegetables with stock or water in a blender in batches. Check seasoning and adjust. Reheat gently with more stock or water to get the right consistency before serving.
Recipe Notes

*Some harissa brands might be more potent than others, so use accordingly.

-If the soup gets a little too spicy, stir in a dash of milk or coconut milk in the end to temper the heat.

Leave a Reply