Creamy Cauliflower Soup with Crispy Cauliflower Topping Recipe - Clean Eating Magazine

Creamy Cauliflower Soup with Tahini & Crispy Cauliflower Topping

Ground sumac berries and tahini paste, both staples in Middle Eastern cuisine, are the 
secret ingredients that bring a splash of unexpected flavor to this creamy soup. To make it 
extra fancy, try using purple or orange cauliflower for the crispy cauliflower topping.

Creamy Cauliflower Soup with Tahini & Crispy Cauliflower Topping

Creamy Cauliflower Soup with Tahini & Crispy Cauliflower Topping

Find more soup recipes.

  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8Servings



  • 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 
vegetable broth
  • 1 tsp 
sea salt + additional 
to taste
  • ¼ cup 
tahini paste
  • 2 tbsp 
fresh lemon juice
  • 1/3 cup 
fresh dill, chopped


  1. 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.
  2. 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.
  3. 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.
  4. Using an immersion blender, purée soup. Season with additional salt as needed. Divide soup among bowls, then top with dill and crispy cauliflower topping.

Nutrition Information

  • 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