This rich and creamy slow cooker Moroccan Harissa Cauliflower Soup will make your home smell amazing! With exciting flavours of warm North African spices, it’s vegan, paleo, Whole30 and keto approved. Adjust the level of spice to your family’s tastes.
Are you ready for soup season? This Moroccan Harissa Cauliflower Soup will get you excited to begin!
Making soup is one of my favourite ways to spend time in the kitchen. I know the result will be cozy and comforting and I always make enough to freeze for another meal. Soup makes meal planning easy! A hearty soup or chowder with a salad makes a nutrient-rich satisfying meal that I feel good about serving.
This Moroccan-inspired cauliflower soup is full of warm spices, like cinnamon, cumin and coriander. It’s flavoured with harissa chili paste, which adds a little heat. I like to make this soup just for the aromas that waft through the house as it simmers. It’s quick and easy to prepare and I can leave it alone in the slow cooker, knowing it will be ready to eat when I need it.
What is harrisa? Where can I find harissa in the supermarket?
Harissa is a vegan red chile paste that originates in North Africa. It’s made by combining hot red chili peppers (sometimes smoked), red bell peppers, garlic, olive oil and spices. Read more about it here.
While it has an intense bright colour, it’s not as spicy as it appears. Store-bought harissa paste is available in both regular or mild intensities, depending on your tastes. You can find harissa paste in glass jars in the spice aisle or the international food section of your supermarket or you can order it from Amazon. While I’m using it to add flavour to soup today, I also find it a great way to spice up chicken, as I did in this convenient Harissa Chicken Sheet Pan Supper.
If you don’t have harissa paste, you can substitute another hot pepper sauce in this recipe.
This Effortless Moroccan Harissa Cauliflower Soup takes only 20 minutes to prepare.
Cut a head of cauliflower into florets and add to it the bowl of your slow cooker along with vegetable broth, toasted sliced almonds, cilantro, harissa and spices. Cover and let it simmer for 3 hours or so, then purée it right in the bowl with an immersion blender or transfer it to a blender. Ladle into bowls, and have fun garnishing it with more toasted almonds, minced cilantro and a tiny dab of extra harissa if you like your food hot and spicy!
What should I serve with this Moroccan Harissa Cauliflower Soup?
Can I make this North African soup on the stove top?
Absolutely. Use a heavy-bottomed pot and follow the recipe directions. Bring it to a boil, then simmer for 45 minutes or until cauliflower is very tender. Purée in a blender or with an immersion blender, garnish and serve.
This Moroccan Harissa Cauliflower Soup is
I’ve got you covered!
Slow Cooker Moroccan Harissa Cauliflower Soup
- 4 cups cauliflower florets, 1 medium head
- 3 cups organic vegetable stock
- 6 tbsp flaked almonds, toasted (divided)
- 3 tbsp cilantro, minced (divided)
- 1 tbsp olive oil
- 1 - 2 tsp harissa chili paste, (to taste)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 3/4 tsp sea salt
- 1/4 tsp pepper
- 1/4 tsp dried chili flakes
- In a 3.5 quart slow cooker, combine cauliflower, vegetable stock, 1/4 cup almonds, 2 tablespoons cilantro, and the remaining ingredients. Cook covered on high for 3 - 4 hours or until cauliflower is tender.
- Purée the soup in batches in a blender, or use an immersion blender.
- Reheat in bowls or mugs if necessary. Garnish with remaining toasted almonds, chopped cilantro, a pinch of dried chili flakes and extra harissa paste, if desired.
Interested in more recipes with harissa paste? You might like these, too.
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