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Harissa roasted pepper and cauliflower soup

Roasted vegetable soups can be made in two stages - first roasting the veggies, then making the soup itself. This is a good way of creating quick and healthy meals, as the first stage can be precooked, hen chilled or frozen. This harissa roasted pepper and cauliflower soup with chickpeas is a low-carb, low-cal and vegan soup, yet it’s filling, tasty and super healthy!
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large red bell peppers
  • 1 red onion unpeeled
  • 4 cloves of garlic unpeeled
  • 1 small head cauliflower
  • 1 tsp cumin seeds
  • 2 medium tomatoes chopped (or 6 cherry tomatoes)
  • 1 Tbsp Harissa paste
  • 1 Tbsp tomato purée
  • ½ lemon juiced
  • 1 tin chickpeas drained
  • 750 ml vegetable stock approx.
  • 1 handful of coriander or parsley leaves

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the onion into wedges, the pepper into large chinks, the cauliflower into small florets.
  3. Arrange these in a baking dish, then tuck the garlic cloves between them.
  4. Mix the harissa, tomato purée, lemon juice and cumin seeds. Rub this into the veggies, then season to taste. Roast in the oven for about 25-30 minutes, until soft and lightly charred.
  5. Take the tin out of the oven and let the veggies cool a bit, then remove the skins of the onion and garlic (and the pepper skin too, if preferred). You can chill the vegetables until you’re ready to make the soup or carry on now.
  6. Transfer the vegetables to a saucepan. Add the cooking jus too (maybe rinsing the roasting tin with some water). Add the stock and bring to the boil.
  7. Cook for 5 minutes, then add half of the chickpeas and the herbs.
  8. Using a stick blender, blitz the soup until smooth. Add more stock if it’s too thick.
  9. Add the remaining chickpeas, reheat if needed, then serve.