This cauliflower tahini soup is light, creamy, and lightly spiced. There is no flour or starches in the soup – the tahini naturally gives a nice consistency to the soup. You won’t really taste the tahini, but feel free to add a little more if you want a more pronounced taste. Tahini is a good source of proteins and calcium. I love to make sauces with it but it’s also great in soups! You should give it a try!
I added turmeric in the soup, which is a powerful anti-inflammatory. Black pepper increase turmeric absorption so this is why I’ve combined them in the recipe. I just love spices!! If you like spicy food though, you will want to increase the amount of spices I use since this soup is lightly spiced.
This cauliflower soup is super easy and quick to make, and is vegan and gluten-free. Garnish with parsley for a little touch of color, and serve with your favorite healthy crackers or bread if you like. I love to eat soups – they are so comforting and nourishing, and they are so easy to digest, which is perfect for dinner, especially if dinner is late (you don’t want to go to bed with a full stomach!)
I would love to have feedback if you try it!
- 1 Tbsp extra-virgin olive oil
- 4-6 cloves garlic, minced
- 1 large onion, chopped
- 1 cauliflower, cut into florets
- 4 cups filtered water
- 2 tbsp tahini
- 1 tsp cumin
- ½ tsp turmeric
- ¼ tsp ginger
- ¼ tsp cardamom
- Sea salt and black pepper, to taste
- Fresh parsley, to garnish
- In a large pot, heat olive oil over medium heat. Saute onions and garlic for 2-3 minutes, or until the onions are translucent.
- Add spices and stir.
- Add cauliflower and cover with water.
- Bring to a boil, reduce heat to low, cover.
- Let simmer for about 20 minutes, then turn off heat.
- Pour into a blender, add tahini and carefully blend until smooth. Do a few batches if necessary. Season with sea salt and pepper, taste and adjust taste if needed.
- Pour into bowls, garnish with parsley, and serve.