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.
Nutrition Facts
4 servings per container
Calories335
- Amount Per Serving% Daily Value *
- Total Fat
30g
47%
- Saturated Fat 9.6g 45%
- Sodium 197mg 9%
- Amount Per Serving% Daily Value *
- Potassium 534mg 16%
- Total Carbohydrate
17g
6%
- Dietary Fiber 6.2g 24%
- Sugars 5.1g
- Protein 6.1g 12%
- Calcium 10%
- Iron 24%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cauliflower Tahini Soup
Course: EntreesCuisine: FrenchDifficulty: Easy4
servings10
minutes45
minutes300
kcal55
minutesThis 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 1/4 olive oil
1 whole 1 leek, chopped (~3/4 cup chopped)
1 whole 1 white onion, sliced thin
1 pinch 1 salt
1 tsp 1 amino acids
1 Tbsp 1 chili powder
1 Tbsp 1 smoked paprika
5 cups 5 water
1 head 1 cauliflower, chopped (reserve 1/2 C)
1 tsp 1 vegetable oil
1/4 cup 1/4 tahini
1/2 cup 1/2 full fat coconut milk
1 Tbsp 1 cumin
1 tsp 1 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.
Video Recipe
SHARE YOUR DISH ON INSTA
Tag @roaringspork on Instagram and hashtag it #roaringspork
SHARE YOUR DISH ON FACEBOOK
Follow us on Facebook
