Description
This roasted cauliflower soup has a beautiful nutty flavor and irresistible creamy texture, and it will remind you of delicious Eastern Mediterranean food. Unlike most cauliflower soup recipes that use butter, cheese, or cream, we use creamy-dreamy tahini to give character and substance to this delicious recipe.
Ingredients
- 1 large head cauliflower (about 2 pounds or 1000 grams), cleaned
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 2 twists black pepper
- 1 1/2 tablespoons extra virgin olive oil
- 1 large onion (white or yellow), chopped
- 2 cloves garlic, grated
- 1 teaspoon ground cumin
- 3 cups vegetable broth
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 1/3 cup olives, sautéed in extra virgin olive oil and 2 thinly sliced garlic cloves
- 1 handful flat-leaf parsley
Instructions
1. Preheat the oven to 400°F or 200°C. Chop 1 large head cauliflower and add it to a baking tray.
2. Toss with 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt, and 2 twists black pepper and bake for 30 minutes or until fork tender.
3. In the meantime, heat 1 1/2 tablespoons extra virgin olive oil in a large pot. Add the chopped onion and sauté on medium heat for 5 minutes, stirring often.
4. Add grated garlic and ground cumin and sauté one more minute.
5. Add vegetable broth and simmer for 5 minutes.
6. Add most of the roasted cauliflower to the pot, setting some aside for garnish.
7. Blend with an immersion blender until smooth.
8. Add tahini and blend for a few more seconds until incorporated.
9. Stir in lemon juice, then taste and adjust for salt and acidity, adding more lemon juice if needed.
10. Warm the soup by simmering for two more minutes, if necessary.
11. Serve in bowls topped with roasted cauliflower florets, parsley, and garlic-flavored olive oil.
12. To make the flavored oil, heat 2–3 tablespoons olive oil in a saucepan. Add sliced garlic and olives, and optionally red pepper flakes, and fry for one minute.
13. Serve with pita bread or focaccia.
Notes
Make ahead: This soup is great for meal prep and lasts days in the fridge or months in the freezer.
Refrigerator: Let soup cool, then store in an airtight container in the fridge for up to 4 days. Best stored without toppings.
Freezer: Cool completely, transfer to a freezer-safe container, and freeze up to 3 months.
Thaw & Reheat: Defrost in the fridge, reheat on stovetop for 5 minutes or microwave for 2 minutes.
For more tips, substitutions, serving suggestions, and variations, see the full post.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg