Cauliflower Tahini Soup

This cauliflower tahini soup is vegan, gluten-free and downright delicious. While cauliflower soup may sound complicated, this recipe is actually pretty straightforward. If you have a blender and an hour you’ll get along just fine. The cauliflower acts as the perfect thickener – making this soup feel substantial even though its on the lighter, healthier side as far as cream soups go.

Healthy Vegan Cauliflower Soup

If you ask me, cauliflower is one of the best ways to thicken up soups. It’s healthy and easily lends itself to vegan and gluten free cooking. It’s interesting that such a colorless plant can provide some powerful health benefits. Cauliflower is a great source of nutrients like Vitamin C, Vitamin K and Vitamin B6. Bonus? It’s low calorie and high in fiber. Cauliflower also has high amounts of the type of antioxidants that some studies have shown can slow the growth of cancer.

Cauliflower Tahini Soup Recipe

Our cauliflower tahini soup recipe features warming, savory spices like cumin, ginger and smoked paprika. We set aside a few florets of cauliflower and roasted them, adding them as a topper to provide some texture and bite. It would have been just fine without the green onions and plant based sour cream, but there’s something about soup season that just calls for all the toppings. We hope this soup warms your belly and your soul.

Cauliflower Tahini Soup

Recipe by Tiffany Quillan

0.0 from 0 votes

Course: EntreesCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

300

kcal

Total time

55

minutes

This cauliflower tahini soup recipe is vegan, gluten free and perfect for fall. It’s straightforward to make with only 13 ingredients.

Ingredients

• 1/4 cup olive oil

• 1 whole leek, chopped (~3/4 cup chopped)

• 1 whole white onion, sliced thin

• 1 pinch salt

• 1 tsp amino acids

• 1 Tbsp chili powder

• 1 Tbsp smoked paprika

• 5 cups water

• 1 head cauliflower, chopped (reserve 1/2 C)

• 1 tsp vegetable oil

• 1/4 cup tahini

• 1/2 cup full fat coconut milk

• 1 Tbsp cumin

• 1 tsp ginger

Directions

• Place a large pot over medium-low heat and add the olive oil. Once the olive oil is shimmering add the leek and onion, stirring occasionally until the onion is translucent and the leeks are soft.
• Stir in amino acids, chili powder and paprika until fragrant.
• Add water and increase heat to medium high to simmer the soup.
• Work the cauliflower into the soup in batches, adding more every 5 minutes for 15 minutes. Once all of the cauliflower has been added let the soup simmer for 15 minutes.
• Meanwhile, toss the 1/2 Cup reserved cauliflower with the vegetable oil. Roast at 450 for 10 minutes or until the cauliflower begins to brown.
• Add the tahini and coconut milk to the soup.
• Pour the soup into a blender and process until smooth.
• Return the soup to the pot over medium-high heat and add the cumin and ginger.
• Top the soup with the roasted cauliflower and additional olive oil if desired.

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