Dishing Up the Dirt

Cauliflower Coconut Bisque with Harissa Spiced Chickpeas

 

The rain has arrived here at the farm and it looks like it’s sticking around for a while. Chores are muddy, cold and the days are requiring multiple wardrobe changes to keep up with the changing temperature. I’ve been coming in from the field chilled to the bone and have loved hanging out by the fire to warm myself back up (thankfully, we are stocked up with firewood for the season!)

This cauliflower bisque was just what the doctor ordered on a particularly dreary night. It has a lovely balance of sweet and spice and is perfectly creamy. The harissa spiced chickpeas add a nice kick and a few pints of IPA were our beverage of choice. I hope you all love this soup as much as we do. Stoke the fire, pour yourself a beer and enjoy a lovely evening in with this warming soup. Cheers from Tumbleweed.

Cauliflower Coconut Bisque with Harissa Spiced Chickpeas

Prep Time: 20 minutes    Cook Time: 45 minutes    Serves: 4-6

Soup
  • 1 large head of cauliflower (about 1 1/2 pounds) cut into florets
  • 3 Tablespoons olive oil (divided)
  • 1 large yellow onion, diced
  • 4 cloves of garlic, minced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground cayenne pepper
  • 3 cups vegetable stock
  • 1 (14oz) can full fat coconut milk
  • salt + pepper to taste
Chickpeas
  • 1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
  • 1 Tablespoon harrisa spice blend 
  • 2 teaspoons pure maple syrup
  • 1 Tablespoon olive oil
  • salt + pepper

Preparation

  1. Preheat the oven to 400F. Toss the Cauliflower with 1 1/2 Tablespoons olive oil and place on a prepared baking sheet. Roast in the oven until lightly browned, about 15-28 minutes. Toss cauliflower halfway through cooking.
  2. Heat the remaining oil in a dutch oven over medium high heat. Add the onion and cook until fragrant. About 5 minutes. Stir in the garlic and spices. Cook for 1 more minute. Add the roasted cauliflower and stock. Bring to a boil. Reduce heat and simmer for 20 minutes. Carefully, puree the soup in a blender (you may have to work in batches) return the pureed soup to the pan and stir in the coconut milk. Season with plenty of salt and pepper and simmer the soup for 15-20 minutes longer (the longer the soup simmers the more flavor it will have).
  3. While the soup simmers prepare the chickpeas. In a bowl combine the chickpeas with the rest of the ingredients. Mix well. Place on a parchment lined baking sheet and roast in a 400F oven for 20-25 minutes or until golden and crisp.
  4. Divide soup among bowls and top with a spoonful of the chickpeas, a drizzle of olive oil and plenty of salt + pepper.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go


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6 thoughts on “Cauliflower Coconut Bisque with Harissa Spiced Chickpeas

  1. Shannon says:

    This soup looks incredibly warming & delicious. Thanks for the creative recipe + inspiring post!

  2. I LOVE the idea of cauliflower and coconut milk together!

  3. Nicola says:

    Andrea, all of your recipes make me want to get into the kitchen and cook. I’ve been loving the idea of vegetarian bisques. Thanks for the inspiration!

  4. Jeanette says:

    looking forward to making this – just that combination of cauliflower and coconut – and the spices

    thanks for developing this recipe

  5. Jeff says:

    Made this tonight. Had to improvise on the harrissa mix. Turned out out great. Thanks a bunch. Definitely a keeper.

  6. Jennifer says:

    I just made this soup today and it is so delicious! The flavors are rich and warm and totally on spot for a rainy, Autumn day or any Autumn day!!! Thanks for such superb vege recipes. They keep me interested in cooking!

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