• Emily Tyler

Harissa Cauliflower Soup



Make a pot of this spicy vegetarian soup and you will have a week’s worth of satisfying healthy lunches. By adding the undrained beans it becomes a natural thickener to the broth. It comes together in about 30 minutes and gets even better the longer it sits in the refrigerator - my kind of lunch!


Serves 6


2 tablespoons olive oil

2 tablespoons Harissa paste

1 teaspoon cumin

½ cup chopped onions

3 carrots peeled and cut into disks

1 can white beans, undrained

1 28-ounce can San Marzano tomatoes and their juices, crush the tomatoes to break them apart

28-ounces water - use the tomato can to measure

4 cups finely chopped cauliflower

2 teaspoons kosher salt

1 tablespoon each honey and lemon juice


Serve with grated cheddar cheese, sour cream and cilantro if desired


  • Heat a large enamel Dutch oven pot to medium high heat and add the oil, Harissa paste, cumin and the onions

  • Stir until the onions soften and the spices become fragrant

  • Add the rest of the ingredients except the honey and lemon juice

  • Simmer the soup for about 20 minutes or until the cauliflower is just tender but not mushy

  • Add the honey and lemon juice, stir and adjust the salt if necessary


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