Mediterranean 50 min

Harissa Roasted Cauliflower Soup

Name: Harissa Roasted Cauliflower Soup
Total time: 50 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 large head cauliflower (about 2 lbs), cut into florets; 3 tablespoons olive oil; 2 tablespoons harissa paste; 1 large yellow onion, diced; 4 cloves garlic, minced; 1 can (14 oz) coconut milk; 4 cups vegetable broth; 1 teaspoon cumin; Juice of 1 lemon; Salt and pepper; Fresh cilantro and extra harissa for garnish

veganvegetariangluten-freehealthy

Ingredientsfor 2

210

Cal

Protein

20g

Carbs

14g

Fat

11 large head cauliflower (about 2 lbs), cut into florets
23 tablespoons olive oil
32 tablespoons harissa paste
41 large yellow onion, diced
54 cloves garlic, minced
61 can (14 oz) coconut milk
74 cups vegetable broth
81 teaspoon cumin
9Juice of 1 lemon
10Salt and pepper
11Fresh cilantro and extra harissa for garnish

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Instructions

1
Toss cauliflower with olive oil, harissa paste, and salt. Spread on a baking sheet and roast at 425°F for 25–30 minutes until deeply caramelized and charred in spots. Reserve 1 cup of the roasted florets for garnish.
2
Heat 1 tablespoon olive oil in a large pot over medium heat. Cook onion for 6 minutes. Add garlic and cumin, cook 2 minutes. Add roasted cauliflower (minus the reserved portion), coconut milk, and broth. Bring to a simmer and cook 10 minutes.
3
Blend completely smooth with an immersion blender. Stir in lemon juice and season with salt and pepper. Serve topped with reserved cauliflower florets, a swirl of harissa, and fresh cilantro.