Cauliflower soup with tahini

Cauliflower soup is always a welcome guest on the dinner table, especially in the cooler months of the year. And this quick and easy soup with its nutty flavor is perfect for autumn.

Fill your shopping basket once, please!

For this soup, grab your shopping basket and take a stroll around the market. That’s where you’ll find all the fresh ingredients you need for this comfort food.

You can buy the tahini and spices at the supermarket. Make sure that the tahini has not separated in the jar. You can recognize a good tahini by its creamy, thickened consistency.

You can write the following ingredients on your shopping list (you will find the exact details below in the recipe card):

• Onion
• Garlic
• Potato
• Celeriac
• Cauliflower
• parsley
• Coriander
• Olive oil
• Vegetable broth
• (Vegetable) cream
• Tahini
• Paprika powder
• Caraway seeds
• lemon juice
• Walnuts
• Salt and pepper

I have used cream for this recipe. However, you can also use a plant-based alternative if you are lactose intolerant or don’t want to use animal products. Vegan or not – it will be premium delicious!

The quick cauliflower soup

Something that tastes so premium doesn ‘t always have to be super elaborate. This creamy soup is actually a super quick recipe to make. Basically, all you have to do is throw everything into a pan, fry briefly and then deglaze with stock.

The herbs and spices then provide the delicious Levant flavors. In addition to coriander and cumin, there is also a good dollop of tahini, which gives the whole dish a wonderfully nutty note. Freshly squeezed lemon juice with its fruity acidity provides a great balance of flavors.

All that’s missing now is a crunchy topping! Simply roast a few walnuts in a pan, chop them roughly and you can enjoy your soup with premium roasted flavors.

Want to spice up your cream of cauliflower soup?

It’s not a grandma-style recipe, but it’s a tasty change from the usual recipes. And if that’s not enough for you, then I have a few more ideas for you:

• Swap the celery for broccoli, as it goes perfectly with the tahini note and adds a bit of color.
• If you don’t like walnuts, cashews, almonds or peanuts are also delicious.
• Or you can make some crispy croutons from leftover bread as in this recipe.
• Roast the cauliflower in the oven beforehand. This gives it a wonderful roasted aroma and an intense flavor.

If you don’t finish the soup, you can put it in the fridge as soon as it has cooled down. It will keep there for approx. 2-3 days. Or you can freeze it, but without the topping, and you should use it up within 3 months.

Now you know everything you need to know. Off you go to the cooking pot! I wish you lots of fun preparing and a good appetite.

You can also follow me on Instagram for even more inspiration about Levante cuisine.

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Recipe for cauliflower soup with tahini

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Fancy more soup? Then try the fruity tomato soup or the delicious white bean soup.