Name: Spiced Cauliflower And Tahini Soup Recipe
Total time: 85 min
Yield: 4
Cuisine: Middle Eastern

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This hearty vegetarian soup with you leave you feeling warm from the inside out. 

How to make Spiced Cauliflower And Tahini Soup Recipe

Kim Coverdale

Crawler

Middle Eastern

<p>This hearty vegetarian soup with you leave you feeling warm from the inside out. </p>

Vegetarian

Head cauliflower,  trimmed

Extra virgin olive oil

Brown onion,  chopped

Celery stalks,  chopped

Potatoes,  peeled,  chopped

Chilli Powder

Ground coriander

Garlic cloves,  quartered

Massel vegetable liquid stock

Tahini

Pepitas

Sesame Seeds

Lemon juice

Fresh coriander,  chopped,  plus extra to serve

Extra virgin olive oil,  to serve

Preheat oven to 220c/200c fan-forced. Place whole cauliflower on a baking tray lined with baking paper. Drizzle with 1 tablespoon oil. Roast for 20 minutes or until golden and just tender. Stand for 2 minutes. Roughly chop.

step 1

Heat 1 tablespoon remaining oil in a large saucepan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until starting to soften. Add celery, potato and cauliflower. Cook, stirring occasionally, for 10 minutes or until vegetables start to soften.

step 2

Increase heat to high. Add chilli, ground coriander and garlic. Cook, stirring, for 2 minutes or until fragrant. Add stock and 3 cups water. Stir to combine. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 30 minutes or until potato is tender. Remove from heat. Stand for 5 minutes. Add tahini to soup. Using a stick blender, blend soup until smooth (see note).

step 3

Heat remaining oil in a small frying pan over medium-high heat. Cook pepitas and sesame seeds for 2 to 3 minutes or until sesame seeds are golden. Transfer to a plate lined with paper towel to drain.

step 4

Stir in lemon juice and coriander. Drizzle soup with oil and sprinkle with pepita mixture and extra coriander. Serve with lebanese bread.

step 5

Taste