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Cauliflower Soup

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3

Ingredients
  

  • Roasted Cauliflower
  • ▢1 large head cauliflower of about 2 pounds or 1000 grams cleaned
  • ▢1 tablespoon extra virgin olive oil
  • ▢½ teaspoon salt
  • ▢2 twists black pepper
  • Other Ingredients
  • ▢1½ tablespoons extra virgin olive oil
  • ▢1 large onion white or yellow chopped
  • ▢2 cloves garlic grated
  • ▢1 teaspoon ground cumin
  • ▢3 cups vegetable broth
  • ▢¼ cup tahini
  • ▢3 tablespoons lemon juice
  • To Garnish
  • ▢⅓ cup olives sautéed in extra virgin olive oil and 2 thinly sliced garlic cloves.
  • ▢1 handful parsley best if flat-leaf

Instructions
 

  • Preheat the oven to 400°F or 200°C. Chop 1 large head cauliflower and add it to a baking tray.
  • Toss with 1 tablespoon extra virgin olive oil, ½ teaspoon salt, and 2 twists black pepper and bake for 30 minutes or until fork tender.
  • In the meantime, heat 1½ tablespoons extra virgin olive oil in a large pot. Add 1 large onion (chopped) and sauté on medium heat for 5 minutes. Stir often.
  • Add 2 cloves garlic (grated) and 1 teaspoon ground cumin and sauté one more minute.
  • Add 3 cups vegetable broth and simmer for 5 minutes.
  • Then add most of the roasted cauliflower. Set some florets aside for garnishing.
  • Blend with an immersion blender until smooth.
  • Then, add ¼ cup tahini and blend for a few more seconds until incorporated.
  • Now stir in 3 tablespoons lemon juice, then taste and adjust for salt and acidity, adding more lemon juice if necessary.
  • Warm the soup by letting it simmer for two minutes if necessary.
  • MAKE IT A MEAL
  • Serve in bowls and top each portion with a piece of roasted cauliflower, 1 handful parsley, and drizzle with garlic-flavored oil.
  • To make the flavored oil, heat two to three tablespoons of extra virgin olive oil in a saucepan.
  • Add 2 thinly sliced garlic cloves, ⅓ cup olives (optionally, add red pepper flakes for some heat) and fry for a minute.
  • Serve with pita bread or focaccia. For more ideas, check out the "Serving Suggestions" chapter linked in the notes below.

Notes

Nutrition
Calories: 350kcal, Carbohydrates: 31g, Protein: 12g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 1206mg, Dietary Fiber: 10g, Sugar: 10g, Vitamin A: 28IU, Vitamin B6: 1mg, Vitamin C: 172mg, Vitamin E: 2mg, Vitamin K: 60µg, Calcium: 127mg, Folate: 222µg, Iron: 3mg, Manganese: 1mg, Magnesium: 79mg, Zinc: 2mg