Experiments in Cooking

Smoky Cauliflower Soup

Now that smoothie season is officially over, I enjoy eating a large bowl of soup over lunch. I’ve been playing around with different versions of cauliflower soup based on the Moroccan Cauliflower Soup recipe, and I really love this one.

The fire roasted red bell peppers give it a lovely smoky flavor, and deep red color.

Harissa adds some kick, while the preserved lemon makes it fresh and bright.

Serve topped with crushed pistachios.


  • 3/4 to one head cauli
  • 1 fire roasted red bell pepper (roast while chopping the cauli)
  • 1/4 cup almond meal
  • 1.5 cup vegetable broth
  • 1-2 tsp harissa paste (depending on spiciness)
  • 1 tsp coconut oil
  • 1 wedge of salted preserved lemon (or zest of half a lemon)
  • 1 tbsp lemon juice
  • dash of white pepper
  • salt to taste

Coarsely chop the cauliflower into large florets

Chop the fire roasted pepper, removing seeds and any burnt parts on the outer peel. The soup gets its smokiness from the freshly roasted bell pepper.

Add the cauli, peppers, almond meal & broth to your steamer of choice (ok to hold almond meal till later)

Once done, remove the rack and let veggies (& almond meal) fall into broth.

Add the rest of the ingredients.

Blend to an immersion blender.

Serve topped with roasted pistachios.