Roasted squash & cauliflower soup with rose harissa yoghurt

This soup is packed with a huge amount of flavour, especially considering it’s made with only 5 ingredients! The vegetables are all roasted so the caramelisation really adds depth to this simple soup. It’s really easy to make and is very ‘hands off’ as everything goes in the oven basically and then you just blitz them altogether at the end.

Ralph said this was his favourite ever soup - let me know what you think!! I love the yoghurt dressing, but it is totally optional as there is already so much flavour in the soup itself.

Ingredients

Serves 6

• 1 small squash

• 1 small cauliflower

• 3 large cloves garlic

• 1 tsp ground cumin

• 800-1L boiling water

• 1 lime wedge

Yoghurt topping

• 120ml Greek yoghurt (or vegan option: coconut)

• 1 tbsp rose harissa

• 1 tbsp tahini

Method

• Preheat the oven to 180ºc and put all the chopped veggies in one big tray; coat with 2-3 tbsp extra virgin olive oil and then sprinkle over the cumin and a good pinch of salt. Mix well.

• Separate the cauliflower and onion on to one tray and put the squash on another. 

• Put the squash in the oven for 20 minutes then check and turn. 

• When the squash goes back in, put in the cauliflower and onions as well for 15 minutes. 

• Check and turn the cauliflower and onions, then put back in for 8 minutes. All the vegetables should be done together, but if not, just roast whichever one hasn’t browned for another 5-10 minutes.

• While the vegetables are cooking, make the yoghurt by mixing all the ingredients in a small bowl.

• Boil at least 1 litre of water in the kettle.

• Scrape the vegetables into a large saucepan and then deglaze each tray with 150ml of boiling water. Pour the flavour rich water into the pan, scraping all the residue off using a silicone spatula.

• Squeeze out the roasted garlic from their skins into the pan and add a further 600ml of boiling water.

• Bring to the boil then reduce the heat, simmer for 5 minutes and then blitz with a hand blender until smooth. You might need to add an extra 100-200ml of water depending on thickness. 

• Add the sea salt, but adjust according to how much extra water you’ve added and finish with a squeeze of lime (about 1 tsp).

• Serve with a blob of the harissa yoghurt on top.

Tip

• When roasting vegetables:

  I tend not to mix types as they can cook at different rates, so I might need to take one out earlier.

  Always let the excess steam out by opening the oven a tiny bit about every 15 minutes - this helps them brown/crisp up.