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- Cook Time
- Prep Time
- 6 to 8Servings
CRISPY CAULIFLOWER TOPPING
- 2 cups small cauliflower florets (½- to ¾-inch florets)
- 1 tbsp coconut or extra-virgin olive oil
- Sea salt and ground black pepper, to taste
- 2 tbsp extra-virgin olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 1 tsp ground sumac, optional
- 3/4 tsp smoked paprika
- Pinch cayenne pepper
- 1 large head cauliflower, cut into medium florets (about 8 cups)
- 1 small Yukon Gold potato (about 4 oz), cut into 1-inch pieces
- 6 cups low-sodium vegetable broth
- 1 tsp sea salt + additional to taste
- ¼ cup tahini paste
- 2 tbsp fresh lemon juice
- 1/3 cup fresh dill, chopped
- Prepare topping: Preheat oven to 425°F. Line a medium or large baking sheet with parchment paper. On baking sheet, toss small cauliflower florets with coconut oil then spread in a single layer. Sprinkle with salt and pepper, to taste. Roast until tender and crispy, about 20 minutes.
- Meanwhile, prepare soup: In a large pot on medium, heat olive oil. Add onion and sauté until softened and translucent, about 6 minutes. Add garlic, sumac (if using), paprika and cayenne and cook for 1 more minute, until fragrant, stirring constantly.
- Add medium cauliflower florets, potato, broth and 1 tsp salt. Bring to a boil, then reduce to a simmer. Cook, partially covered, until potatoes and cauliflower are tender, about 20 minutes. Stir in tahini and lemon juice and simmer for 2 to 3 minutes more.
- Using an immersion blender, purée soup. Season with additional salt as needed. Divide soup among bowls, then top with dill and crispy cauliflower topping.
- Serving Size: 1/8 of soup
- Calories: 141
- Carbohydrate Content: 12 g
- Fat Content: 9 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Saturated Fat Content: 3 g
- Sodium Content: 401 mg
- Sugar Content: 4 g
- Polyunsaturated Fat Content: 2 g