ROASTED CAULIFLOWER AND HARISSA SOUP
 
 
Serves: 2 - 3
Ingredients
  • 500 grams of cauliflower, cut into florets
  • 1 tsp cumin seeds
  • ½ tsp harissa paste (or more to taste)
  • ¼ tsp turmeric powder
  • ½ an onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 3 tbsp olive oil
  • ¼ cup milk
  • Freshly ground black pepper
  • Salt
Method
  1. Line a baking tray with aluminium foil. Toss the cauliflower with 2 tbsp olive oil, cumin seeds, turmeric powder, and harissa until evenly coated. Spread in a single layer and bake at 180 C/ 360 F for 45 - 50 mins, or until they’ve browned. Remove and set aside. *Taste and check the fieriness of the harissa at this stage; add more if you'd like and return to the oven for 5 more minutes.
  2. Pour 1 tbsp of olive oil in a pot and sauté the onion and garlic until translucent. Add the roasted cauliflower along with any of the remaining cumin on the foil to the pot, and pour in 2 cups of water. Season with pepper and salt. Cover and bring to the boil, then simmer for 10 - 15 minutes, until the florets and tender. Take off the heat and let it cool slightly.
  3. Once cooled, add to a blender/use an immersion blender and blend until smooth. Check seasoning and add milk and more water to get the right consistency. Return the soup to a clean pot and gently reheat. Best served hot.
Recipe by The Blurry Lime at https://www.theblurrylime.com/appetizers/roasted-cauliflower-and-harissa-soup/