Roasted Cauliflower, White Bean and Tahini Soup

The Savory Tart

Gluten free, vegetarian and vegan, this hearty soup is infused with flavor from the nutty charred cauliflower, tahini and fragrant and warming Middle Eastern spices like cumin, turmeric and coriander. Coconut milk (or heavy cream depending on preference) and white beans add silky creaminess and lemon adds a hint of "bright". Serve it topped with reserved cauliflower florets, croutons, minced chives and/or toasted nuts.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1

Course Appetizer, Main Course, Side Dish, Soup

Cuisine American, Mediterranean, Middle Eastern

Servings 8

Equipment

soup pot or dutch oven
baking sheet
blender or immersion blender

Ingredients

4 tablespoons olive oil, divided
1 large head of cauliflower, broken Into small florets
3 whole garlic cloves
1 medium yellow onion cut in ½” slices
2 teaspoons ground cumin
2 teaspoons ground turmeric
½ teaspoon ground coriander
15 oz. can white beans, such as cannellini or great northern
6 cups vegetable or chicken stock
⅓ cup tahini
½ cup coconut milk (substitute heavy whipping cream), optional
zest and juice of one lemon
salt and pepper to taste
2 tablespoons minced chives
prepared croutons for garnish (such as Brown Butter and Mustard Croutons @thesavorytart.com)

Instructions

Preheat oven to 425°F. (For easy clean-up, line a large, rimmed baking sheet with parchment paper or aluminum foil.)
On the baking sheet, toss the cauliflower and garlic cloves with 2 tablespoons olive oil until evenly coated. Spread the cauliflower and garlic out in a single layer and sprinkle lightly with salt. Roast until the cauliflower is tender and lightly charred on the edges, 25 to 35 minutes, turning halfway.
Meanwhile, add the remaining two tablespoons olive oil to a soup pot or Dutch oven set over medium heat. Add the chopped onions and cook until softened, about 6 minutes. Add the roasted cauliflower*, roasted garlic cloves (skins removed), cumin, turmeric and coriander, stirring to combine and cooking until fragrant, about 2 minutes. Stir in the white beans.
Transfer the contents to a blender (or use an immersion blender) and blend until smooth. Transfer back to the soup pot, add the broth and tahini, stirring until tahini is incorporated. Simmer for 20 minutes over low heat. Stir in coconut milk/heavy cream (if using), lemon juice and zest. Season with salt and pepper to taste.
Ladle into bowls and top with minced chives and croutons**.

Notes

*reserve a half cup of roasted florets to use as a soup topper/garnish.
**see the recipe for Brown Butter and Mustard Croutons @thesavorytart.com