Potato & Cauliflower Soup With Harissa - Lucy & Lentils

Ingredients

• 3 cloves garlic (finely diced / pressed)
• 1 red onion (finely diced)
• 400 g passata (can use tinned chopped tomatoes)
• 1.2 l vegetable stock (I use boiling water and 1 1.5 stock cubes)
• 1 tsp fennel seeds (give them a smush with the back of your spoon to help release the flavour)
• 1 1/2 tsp ground coriander
• 2 tbsp smoked paprika
• 1 1/2 tbsp cumin
• 3 tbsp harissa paste (if using shop bought harissa only add 1 level tbsp)
• 220 g drained chickpeas (A 400g tin of chickpeas will drain to roughly 220g)
• 1 large cauliflower head (chopped into bite size florets )
• baby potatoes, any white potato will work (roughly around 500g of potato cut into bite sized pieces to help cook quicker)
• 100 g chargrilled peppers (I use the preserved jarred ones, chopped up)
• 100 g spinach (fresh or frozen)
• 1 tsp black sesame seeds
• 1 tsp white sesame seeds
• 2 tbsp cashew nuts
• 1 tbsp dairy free yogurt with a drizzle of harissa on top too (to each bowl if you like)