Creamy Cauliflower Soup

Ingredients

• 1 large head Cauliflower (cut into thick 1‑2 cm slices; reserve a few florets for garnish)
• 4 tablespoons Extra Virgin Olive Oil (for roasting, sautéing, and topping)
• 1 teaspoon Salt (to season cauliflower and soup)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 medium Onion (chopped)
• 5 cloves Garlic (3 cloves pressed for soup, 2 cloves thinly sliced for topping)
• 1 teaspoon Ground Cumin (adds warm earthiness)
• 4 cups Vegetable Broth (low‑sodium)
• 2 tablespoons Tahini (smooth, good quality)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoons Fresh Parsley (chopped for garnish)
• 4 slices Pita Bread (toasted until crispy; serves as side)

Instructions

1. Prepare Cauliflower

   Trim the leaves, cut the cauliflower into thick 1‑2 cm slices and set aside. Keep a few larger florets for garnish.

   Time: PT5M

2. Roast Cauliflower

   Preheat the oven to 425°F (220°C). Arrange the cauliflower slices in a single layer on a baking sheet, drizzle with 2 Tbsp olive oil, sprinkle with salt and black pepper, and roast until lightly charred and fork‑tender, about 30 minutes.

   Time: PT30M

   Temperature: 425°F

3. Sauté Onion, Garlic & Cumin

   While the cauliflower roasts, heat 2 Tbsp olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Stir in the pressed garlic and ground cumin, cooking another 1 minute until fragrant.

   Time: PT6M

4. Add Broth

   Pour the vegetable broth into the skillet, bring to a gentle boil, then reduce to a simmer for 5 minutes.

   Time: PT5M

5. Make Garlic‑Olive Oil Topping

   Thinly slice 2 garlic cloves. In a small pan, heat 1 Tbsp olive oil over low heat and sauté the garlic slices for 2 minutes until golden but not burnt. Set aside.

   Time: PT2M

6. Blend Cauliflower Soup

   Transfer the roasted cauliflower (reserve the garnish florets) into the skillet with the broth. Using an immersion blender—or in batches with a countertop blender—puree until completely smooth. If the soup is too thick, add water a few tablespoons at a time until the desired consistency is reached.

   Time: PT4M

7. Add Tahini & Lemon

   Stir in 2 Tbsp tahini and 1 Tbsp freshly squeezed lemon juice, then blend briefly to incorporate. Taste and adjust salt or lemon if needed.

   Time: PT2M

8. Serve

   Ladle the soup into bowls, top with a chunk of the reserved roasted cauliflower, drizzle the garlic‑olive oil topping, sprinkle chopped parsley, and serve with crispy toasted pita bread on the side.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

12g

Carbohydrates

34g

Fat

18g

Fiber

14g