Creamy Tahini & Cauliflower Soup

If you’re looking for a super quick and easy recipe that requires minimal effort, packs great for weekday lunches and freezes well for a no-fuss meal in the future- look no further! This soup comes together in no time, with only 3 ingredients to chop: an onion, some garlic and a head of cauliflower. And because this soup is going to be pureed in the blender, feel free to *roughly* chop these ingredients!

This soup is made thick and creamy thanks to the addition of tahini, or sesame seed butter, and white kidney beans. This soup is a meal in a bowl- with plenty of vegetables, fibre, protein and healthy fats to keep you satisfied!

I strongly recommend pairing this soup with some savoury granola to sprinkle on top. You can whip it up in the same amount of time it takes for the cauliflower to soften, and the textural contrast and salty bites it provides take this soup to the next level.

I hope you enjoy!!!

Creamy Tahini & Cauliflower Soup

Ingredients:
1 large yellow onion, diced
4 large cloves garlic, grated or minced
1 tsp ground cumin
1 tsp ground coriander
Zest & juice of one lemon (3 tbsp. juice)
1/3  cup tahini
1.25L no salt added vegetable broth
1 head cauliflower, roughly chopped (about 5-6 cups)
1-19oz can white kidney beans, drained and rinsed
Salt and pepper, to taste

Optional garnishes:
Savoury granola 
Plain Greek yogurt or kefir
An extra squeeze of lemon juice
Chopped parsley
Drizzle of olive oil

Directions:
1) Heat a drizzle of olive oil in a large stock pot over medium heat. Add the onion and cook, stirring occasionally, until translucent (about 6-7 minutes). Add the garlic and continue cooking for 2-3 minutes. Add the spices and stir until combined and aromatic. Add the lemon juice and zest and stir, releasing any stuck-on bits from the bottom of the pot.

2) Add the tahini and stir to combine. Add vegetable broth, a little at a time, stirring to thin out the tahini evenly. Add the remaining broth, the cauliflower and beans and stir to combine.

3) Simmer until cauliflower is very tender, about 15 minutes. Transfer, in batches, to a blender and blend until smooth.

4) Adjust seasoning to taste- adding a little more salt, black pepper, or lemon juice if needed.

5) Serve! Garnish as desired.

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