Lamb and Harissa Soup with Cauliflower
Chunks of lamb simmered in a spiced harissa and tomato broth with cauliflower, then brightened with lemon and cilantro.
Why you'll love Lamb and Harissa Soup with Cauliflower
This is a soup with the warmth of North African cooking: lamb shoulder browned and simmered until tender in a broth built on homemade harissa, tomatoes, and spices, with cauliflower that soaks up all that flavor. It is hearty, warm, gently spicy, and deeply satisfying.
Browning the lamb well and blooming the spices in the fat are what build the flavor. Lamb shoulder, cut into cubes, browns in batches so it caramelizes, then the harissa paste cooks briefly in the pot so the spices toast. Cauliflower goes in near the end so it stays tender rather than falling apart, and lemon and cilantro at the end make it bright.
It is even better the next day, and it freezes well.
Quick overview: This Lamb and Harissa Soup with Cauliflower takes 20 min of hands-on time and about 1 hr 50 min in all and makes 4 servings, each about 2 cups. You'll need a dutch oven.
Ingredients
- 1 1/2 lb boneless lamb shoulder, cut into 1-inch cubes
- 1 1/4 tsp fine sea salt, divided
- 3 tbsp olive oil, divided
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red pepper flakes
- 2 tbsp tomato paste Label: tomatoes, and salt if any
- 1 can (14 oz) crushed tomatoes Label: tomatoes, and salt if any
- 4 cups chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
- 1 small head cauliflower, cut into small florets
- 2 tbsp fresh lemon juice
- 1/3 cup chopped cilantro
- Make it from scratch: Chicken Bone Broth, Harissa
Instructions
- Brown the lamb: Season the lamb with 3/4 teaspoon of the salt. Heat 2 tablespoons of the olive oil in a Dutch oven over medium-high heat and brown the lamb in batches, 6 to 8 minutes per batch, until well browned. Move it to a plate.
- Soften the onion: Lower the heat to medium, add the remaining tablespoon of olive oil and the onion, and cook for 6 minutes, scraping up the browned bits.
- Bloom the harissa: Add the garlic, paprika, cumin, coriander, red pepper flakes, and tomato paste and stir for 2 minutes, until fragrant and the paste darkens slightly.
- Simmer: Return the lamb to the pot, add the crushed tomatoes, broth, and the remaining 1/2 teaspoon of salt, and bring to a simmer. Cover partially and simmer gently for 1 hour, until the lamb is tender.
- Add the cauliflower: Add the cauliflower and simmer for 12 to 15 minutes more, until tender.
- Finish: Stir in the lemon juice, taste for salt, and serve topped with cilantro.
Storage and leftovers
Refrigerate for up to 4 days; the flavor deepens overnight.
Freeze for up to 3 months. Reheat gently, adding a splash of broth if it has thickened.
Variations
- Beef: Use beef chuck in place of the lamb, simmering 1 1/2 hours.
- With greens: Stir in a few handfuls of spinach at the end.
- Yogurt: Top each bowl with a spoonful of whole-milk Greek yogurt.
- Milder: Use 1/4 teaspoon red pepper flakes.
Notes and tips
- Brown in batches: A crowded pot steams the lamb instead of browning it.
- Bloom the spices: Cooking them in the fat deepens their flavor.
- Add the cauliflower late: It stays tender and holds its shape.
- Check the tomato labels: Crushed tomatoes and tomato paste should list tomatoes, and salt if any.
Nutrition and mindful eating
- Lamb shoulder is rich in protein, iron, zinc, and vitamin B12, and slow simmering makes it tender.
- Cauliflower brings fiber and vitamin C and soaks up the spiced broth.
- Paprika, cumin, coriander, and garlic bring warmth and depth without sugar.
- Tomatoes add lycopene and vitamin C, and lemon brightens the rich broth.
- As you eat, notice the warmth of the spices building slowly, and pay attention to how a hearty bowl of soup leaves you satisfied and warm.
Frequently asked questions
Have a question about this Lamb and Harissa Soup with Cauliflower? Start here, with the questions people ask most.
Can I make it in a slow cooker?
Yes. Brown the lamb and bloom the spices, then cook on low for 6 to 7 hours, adding the cauliflower for the last 30 minutes.
How spicy is it?
Gently spicy. Adjust the red pepper flakes to taste.
Can I use ground lamb?
Yes. Brown it, drain excess fat, and simmer for 30 minutes.
Does it freeze well?
Yes, for up to 3 months.
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